Scale
Ingredients
Shortbread Base:
- 150g unsalted butter, softened
- 85g soft light brown sugar
- 1/2 tsp fine salt
- 1/2 tsp vanilla extract
- 250g plain flour
Caramel Filling:
- 397g tin of condensed milk (I used Carnation)
- 200g soft light brown sugar
- 100g unsalted butter
- 50g golden syrup
- 1/2 tsp fine salt
- 1/2 tsp vanilla extract
Chocolate Topping:
- 200g dark chocolate
- 30g neutral flavoured oil (sunflower, grapeseed, groundnut and corn oil are all flavourless oils)
Instructions
For the Shortbread:
- Preheat the oven to 170°c and grease an 8×8″ square pan and line with parchment paper, ensuring the paper overlaps the pan. You’ll be using the overlap to pull the bake from the pan later.
- In the bowl of an electric mixer, cream the soft butter and brown sugar together on a medium high speed. Add the salt, vanilla and flour, and mix until a soft dough forms. Press the dough into the bottom of your prepared pan making sure to smooth it all evenly. Prick the dough all over with a fork and chill for 15 minutes.
- Bake the base for 30 minutes until set and just golden. Remove from the oven and allow to cool completely while you make the caramel filling.
Caramel Filling:
- Mix the condensed milk, brown sugar, butter and golden syrup in a large, heavy bottomed saucepan and set over a medium heat. Continue to stir or whisk the filling constantly until the caramel registers 105°c on a candy thermometer. You have to be super careful at this stage not to let the bottom of the pan burn, just keep whisking and turn the heat down a smidge if you sense burning.
- Once your caramel has reached 105°c remove it from the heat and carefully pour it over your cooled shortbread base. Smooth the topping using a rubber spatular and chill for at least 2 hours.
Chocolate Topping:
- In a heat proof bowl set over a pan of simmering water, melt the chocolate and oil together, stirring until smooth and melted.
- Pour the melted chocolate over the chilled caramel filling and tilt the tin to cover evenly.
- Chill for at least 1 hour, once the chocolate is set remove the shortbread from the pan using the overhanging parchment and cut into squares. Wipe the knife after each cut for a neater square.
- Category: Baking
- Cuisine: English
Keywords: Caramel, Shortbread, Chocolate, Toffee, Bars