How to make Chocolate-topped Caramel Shortbread


Another off topic post for a Sunday, after reading this you’ll have the knowledge to make some Chocolate-topped Caramel Shortbread. Firstly, preheat the oven to 180C 350F Gas Mark 4 and now the Ingredients:

Shortbread:
200g Plain Flour
65g Caster Sugar
150g Margarine

Topping:
175g Condensed Milk
50g Soft Brown Sugar
Vanilla Essence
150g Chocolate

The shortbread is the easiest to make, just put the Flour, Sugar and Margarine into a bowl and mix together. It should be in a consistency that you are able to mould it in your hands. Once it is like this, press it flat into a tray. The base should be pricked with a fork and then put into the oven for 25 Minutes.

To make the middle, caramel layer, melt the Margarine, Condensed Milk and Brown Sugar on a gentle heat. Then simmer for 5 minutes, the mixture will thicken, then add vanilla. Poor evenly over the cooked base, allow the caramel to cool before pouring on the melted chocolate.

Once the chocolate has set, you’ll be able to cut it and serve. I’ll be back for something not cooking related tomorrow!

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