Caramel shortbread
Delightfully crunchy, ooey-gooey and totally moreish - this caramel shortbread is the perfect treat! With layers of buttery shortbread, a homemade caramel and a glossy dark chocolate topping, it's a sweet-tooth's dream. Plus, it's surprisingly easy to make. Get baking and enjoy!
Ahhh, caramel shortbread... my favorite treat. If you're looking for a good dessert recipe to impress your guests for any occasion, this is the one! Not only is it delicious, but it's also incredibly easy to make.
The combination of the crunchy shortbread base and the fudgy, salted caramel topping will get your taste buds going wild. The finishing touch of rich dark chocolate makes it truly indulgent. To top it all off, a sprinkle of white chocolate on top just brings it to the next level.
The buttery, crumbly nature of the shortbread combined with the thick, sticky caramel layer is an irresistible combination. I promise you that everyone will be asking for another slice. The dense yet melt-in-your-mouth texture of the caramel shortbread will make all your worries disappear.
Whether you're a beginner or an experienced baker, you'll be sure to find success with this recipe. So, don't wait any longer - let's get baking!
Why You’ll Love This Caramel shortbread Recipe
These are all the reasons I'm loving this Caramel shortbread recipe:
It's one-of-a-kind: If you think you've tried every dessert under the sun, think again! A Caramel shortbread recipe will tantalize your taste buds with its sweet and salty combination. Plus, it's a unique and delicious treat that you won't find anywhere else.
It's a crowd-pleaser: Whether you are hosting family, friends, or coworkers, a Caramel shortbread recipe is sure to please everyone. Its delicious flavor and creamy texture will keep your guests coming back for more.
It's easy to make: With just a few simple ingredients and minimal effort, you can whip up a batch of this delicious treat in no time.
Caramel shortbread
Delightfully crunchy, ooey-gooey and totally moreish - this caramel shortbread is the perfect treat! With layers of buttery shortbread, a homemade caramel and a glossy dark chocolate topping, it's a sweet-tooth's dream. Plus, it's surprisingly easy to make. Get baking and enjoy!
Ingredients
For the shortbread
- 250g plain flour
- 200g unsalted butter, chilled and chopped
- 100g golden caster sugar
- ¼ tsp vanilla extract
For the caramel layer
- 90g butter
- 379g can condensed milk
- 2 tbsp golden syrup
- 2 tbsp dark brown sugar
For the chocolate topping
- 300g dark chocolate
- 50g butter
- 25g white chocolate, melted (optional)
Instructions
- Step 1: Preheat the oven to 160C/140C fan/gas 4. Grease and line a 20cm x 30 cm tin with parchment paper. Combine the flour and butter using your fingertips until the texture resembles that of breadcrumbs, then mix in the sugar, vanilla extract and a pinch of salt.
- Step 2: Pour the mixture into the prepped pan, making sure the layer is consistent. Use the back of a spoon to firmly press the mixture down. Bake for 45-50 minutes, or until it turns a light golden brown. Allow the mixture to cool completely before removing from the tin.
- Step 3: In a saucepan, mix together the butter, condensed milk, sugar, syrup, and a pinch of salt. Heat the mixture on low heat until it is lightly simmering. Whisk continually for approximately six minutes until the mixture has thickened and become fudgy. Be cautious as the caramel will be hot! Allow the mix to cool for approximately five minutes before pouring it over the cooled shortbread. Allow the caramel to cool completely.
- Step 4: In a bowl set above a pan of simmered water, mix together the melted butter and dark chocolate (or alternatively warm them in the microwave, pausing every 30 seconds to avoid scorching). Once the chocolate and butter blend is glossy, spread it over the caramel. To finish up, skip ahead to the next step or wait for the chocolate and caramel to cool, then slice into pieces.
- Step 5: Drizzle melted white chocolate from a piping bag over the dark chocolate layer. Create a feathered pattern using a skewer, moving it up and down in long strokes. Once this is accomplished, give the pan a slight shake to settle the chocolate, and allow it to harden. After that, cut into triangles or squares.
