For the shortbread:
500g plain flour
150g sugar
350g butter
For the caramel:
200g butter
200g sugar
800g condensed milk
For the topping:
400g milk chocolate
Despite the three layers, this is a pretty easy recipe, though it is a bit time-consuming because you have to wait for things to cool before adding the next layer. Start by making the shortbread. Mix the flour and sugar together and rub in the butter, to make a dough. Press the dough into a baking tray with your fingers and bake at 180 degrees until slightly golden on top. This should take about 20 minutes. This also works well as a stand-alone shortbread recipe.
Next, make the caramel. Melt the butter in a saucepan, add the sugar and then the condensed milk and bring it to the boil. This takes longer than you think it will, and I can never manage it without ending up with a few burnt bits. Simmer it for about 10-15 minutes, then pour over the cooled shortbread.
Finally, melt the chocolate and smooth it over the top of the cooled caramel. Leave to set and cut into squares. Yum!
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| Ingredients |
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| Shortbread pre-baking |
Caramel, complete with burnt bits
Chocolate set and cut into squares
Cross-section!
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