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Name: Caramel Shortbread
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 250 grams Plain flour; 175 grams Butter; 75 grams Caster sugar; 150 grams Butter; 150 grams Light brown sugar or dark brown sugar; 400 grams Sweetened Condensed Milk; 200 grams Plain chocolate or milk chocolate

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INGREDIENTS

Shortbread:
250 grams Plain flour
175 grams Butter
75 grams Caster sugar
Caramel:
150 grams Butter
150 grams Light brown sugar ; or dark brown sugar
400 grams Sweetened Condensed Milk
200 grams Plain chocolate ; or milk chocolate

INSTRUCTIONS

Once all the above ingredients have been measured, pre-heat oven to 180 degrees (fan assisted)

Mix the flour, butter and caster sugar together and mix by hand. After a few minutes, the shortbread mix will form as a medium ball of dough.

Take a baking tray (approx.18-20 cms) and place the dough into it, spreading the dough with your fingers to each corner, spreading the entire dough evenly. You can also use a normal spoon to help smooth the dough more evenly and level.

The tray should have a removable bottom, but if you don't have one, use grease proof paper to place the dough onto so you can remove the caramel shortbread when finished.

With the dough in the tray and evenly spread out, use a fork to prick it approximately 16 - 20 times randomly.

Now place the dough into a fan assisted oven at 180 degrees for 20 minutes.

After the 20 minutes is up, remove the dough which has now turned into shortbread from the oven and turn the oven off.

The dough should look slightly brown on the edges and soft/spongy to the touch in the middle. Now place the dough in the fridge to cool.

Next, melt 150g of butter and 150g of light brown sugar into a low heat pan, allowing both to the sugar and the butter to melt, forming a dark coloured liquid. Bring to a boil briefly and then turn off the heat. After stirring for a few minutes, mix in the 400g condensed milk (NOT evaporated milk) and stir until the mixture becomes a thick sticky brown colour. Turn the heat back on at a low heat and after 6-7 minutes of stirring the mixture will start to thicken.

With the dough/shortbread chilled, add the caramel mix to the top of the shortbread and using a spoon spread the caramel hot mix evenly across the top of the dough and to the edges. Place back into the fridge to cool completely before starting with the chocolate. A hour should be sufficient.

Once cool, boil some water in a pan and place a glass bowl inside and on top. Place 200g of milk or plain chocolate in the warm hot glass bowl and stir with a spatula until the chocolate has melted completely. Whilst still hot, turn off the heat and pour the hot chocolate onto the top of the caramel, spreading it evenly across the surface including the edges.

Now place it back into the fridge to cool for 6-8 hours. Overnight is fine.

To cut it into squares, remove from fridge and allow to settle at room temperature, as the chocolate will now be hard and if you cut it straight away, you'll struggle to do a tidy job, as the chocolate will crack and the caramel might clasp from the sides and seep out. Also use a bread knife to slowly cut into your shortbread.

You can preserve the caramel shortbread in the fridge or in a concealed cake container for up to 6 days.

The total time doesn't include the time it takes for everything to chill.

NOTES

Alert editor

Caramel Shortbread

Shortbread:
250 grams Plain flour
175 grams Butter
75 grams Caster sugar
 Caramel:
150 grams Butter
150 grams Light brown sugar or dark brown sugar
400 grams Sweetened Condensed Milk
200 grams Plain chocolate or milk chocolate

Once all the above ingredients have been measured, pre-heat oven to 180 degrees (fan assisted)
Mix the flour, butter and caster sugar together and mix by hand. After a few minutes, the shortbread mix will form as a medium ball of dough.
Take a baking tray (approx.18-20 cms) and place the dough into it, spreading the dough with your fingers to each corner, spreading the entire dough evenly. You can also use a normal spoon to help smooth the dough more evenly and level.
The tray should have a removable bottom, but if you don't have one, use grease proof paper to place the dough onto so you can remove the caramel shortbread when finished.
With the dough in the tray and evenly spread out, use a fork to prick it approximately 16 - 20 times randomly.
Now place the dough into a fan assisted oven at 180 degrees for 20 minutes.
After the 20 minutes is up, remove the dough which has now turned into shortbread from the oven and turn the oven off.
The dough should look slightly brown on the edges and soft/spongy to the touch in the middle.  Now place the dough in the fridge to cool.
Next, melt 150g of butter and 150g of light brown sugar into a low heat pan, allowing both to the sugar and the butter to melt, forming a dark coloured liquid.  Bring to a boil briefly and then turn off the heat.  After stirring for a few minutes, mix in the 400g condensed milk (NOT evaporated milk) and stir until the mixture becomes a thick sticky brown colour. Turn the heat back on at a low heat and after 6-7 minutes of stirring the mixture will start to thicken.
With the dough/shortbread chilled, add the caramel mix to the top of the shortbread and using a spoon spread the caramel hot mix evenly across the top of the dough and to the edges.  Place back into the fridge to cool completely before starting with the chocolate. A hour should be sufficient.
Once cool, boil some water in a pan and place a glass bowl inside and on top. Place 200g of milk or plain chocolate in the warm hot glass bowl and stir with a spatula until the chocolate has melted completely. Whilst still hot, turn off the heat and pour the hot chocolate onto the top of the caramel, spreading it evenly across the surface including the edges.
Now place it back into the fridge to cool for 6-8 hours.  Overnight is fine.
To cut it into squares, remove from fridge and allow to settle at room temperature, as the chocolate will now be hard and if you cut it straight away, you'll struggle to do a tidy job, as the chocolate will crack and the caramel might clasp from the sides and seep out.  Also use a bread knife to slowly cut into your shortbread.
You can preserve the caramel shortbread in the fridge or in a concealed cake container for up to 6 days.
The total time doesn't include the time it takes for everything to chill.

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Nutrition

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Serving Size: 1 Serving (1400g)
Recipe Makes: Servings

Calories: 6512
Calories from Fat: 3370 (52%)

Amt Per Serving		% DV

	Total Fat 374.5g	499 %
	Saturated Fat 227.6g	1138 %
	Monounsaturated Fat 96.2g
	Polyunsanturated Fat 21.4g
Cholesterol 880.8mg		271 %
Sodium 2740mg		94 %
Potassium 4622mg		122 %
Total Carbohydrate 703.3g		207 %
	Dietary Fiber 33.8g	135 %
	Sugars, other 669.5g
Protein 105.9g		151 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6512

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