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Chocolate Caramel Shortbread

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Chocolate Caramel Shortbread
880
calories
Calories
0
Print
advanced
Difficulty
50 min.
Preparation
ready in 6 h.
Ready in
Nutritions
1 piece contains
Fat52.43 g
Saturated Fat Acids31.88 g
Protein11.57 g
Roughage0 g
Sugar added16.37 g
Calorie880
Carbohydrates/g93.13
Cholesterol/mg110.74
Vitamin A/mg335.52
Vitamin D/μg0.12
Vitamin E/mg1.33
Vitamin B₁/mg0.37
Vitamin B₂/mg0.49
Niacin/mg4.7
Vitamin B₆/mg0.06
Folate/μg77.45
Pantothenic acid/mg0.81
Biotin/μg3.1
Vitamin B₁₂/μg0.43
Vitamin C/mg1.63
Potassium/mg503.55
Calcium/mg213.97
Magnesium/mg95.83
Iron/mg5.59
Iodine/μg51.87
Zinc/mg1.92
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 25 pieces approx.
1 ½ cups
softened butter
½ cup
sugar (scant)
2 ½ cups
1 ⅔ cups
cup
runny honey
9 ounces
Dark chocolate (for cooking)
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Preparation

Preparation steps

Step 1/5
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.
Step 2/5
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.
Step 3/5
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.
Step 4/5
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.
Step 5/5
Use a sharp knife to cut into small squares before serving.

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