Chocolate caramel shortbread 

Chocolate caramel shortbread


Calories:880 kcal
Preparation:50 min
Ready in:360 min
1 serving contains (Percentage of daily recommendation)
Calories880 kcal(44%)
Protein12 g(24%)
Fat52 g(65%)
Carbohydrates93 g(36%)
Added Sugar16 g(18%)
Roughage0 g(0%)

Recipe author: EAT SMARTER


For pieces

1 ½ cupssoftened butter
½ cupssugar (scant)
2 ½ cupsAll purpose flour
1 ⅔ cupssweetened condensed milk
⅛ cupsrunny honey
9 ouncesDark chocolate (for cooking)


1 Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a cake tin (approx. 21x21 cm) with grease-proof paper.
2 Beat 225 g butter with the sugar until creamy. Sieve over the flour and mix to a smooth dough. Press into the cake tin and bake for around 20 minutes until golden. Remove from the oven and leave to cool.
3 For the caramel layer, heat the remaining butter. Stir in the condensed milk and honey and bring to the boil. Simmer for around 50 minutes, stirring regularly, until golden brown and caramelised. Pour over the base and leave to cool, then chill for around 30 minutes.
4 Melt the chocolate in a bowl over hot water. Cool slightly then pour over the caramel. Smooth flat then chill for at least 3 hours until completely cool.
5 Use a sharp knife to cut into small squares before serving.


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