Mix the flour and sugar.
Add the butter and knead into breadcrumbs.
Now, more violently knead the mixture until it is dough-y.
Spread the mixture over a greased baking tray and bake at 180 until golden brown and springy to touch. Leave to cool.
To make the caramel melt the butter on the hob.
Once melted add the sugar and condensed milk.
Heat over a low heat continually stirring and allow to simmer until the whole mixture clings together as you stir it.
Pour the caramel over the shortbread (still in the tin) and leave to cool.
Melt the chocolate and pour on top of the caramel. Leave to cool.
Once cooled, run a knife around the edge of the tin and the shortbread with all it's topping should just fall out, you can now cut it and put it back into the tin or into a storage tub.
Make sure each layer is cold before adding the next layer on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (66g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 167 (52%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 39.6mg||12 %|
|Sodium 123.7mg||4 %|
|Potassium 235.1mg||6 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 31.5g|
|Protein 5.5g||8 %|
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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.
Calories per serving: 321
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