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Chocolate Caramel Shortbread

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Chocolate Caramel Shortbread
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
ready in 6 h.
Ready in
Calories:
880
calories
Calories
Nutritions
1 piece contains
(Percentage of daily recommendation)
Calorie880 kcal(42 %)
Protein11.57 g(12 %)
Fat52.43 g(45 %)
Carbohydrates93.13 g(62 %)
Sugar added16.37 g(65 %)
Roughage0 g(0 %)
Vitamin A335.52 mg(41,940 %)
Vitamin D0.12 μg(1 %)
Vitamin E1.33 mg(11 %)
Vitamin B₁0.37 mg(37 %)
Vitamin B₂0.49 mg(45 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.06 mg(5 %)
Folate77.45 μg(26 %)
Pantothenic acid0.81 mg(14 %)
Biotin3.1 μg(7 %)
Vitamin B₁₂0.43 μg(14 %)
Vitamin C1.63 mg(2 %)
Potassium503.55 mg(13 %)
Calcium213.97 mg(21 %)
Magnesium95.83 mg(32 %)
Iron5.59 mg(37 %)
Iodine51.87 μg(26 %)
Zinc1.92 mg(27 %)
Saturated fatty acids31.88 g
Cholesterol110.74 mg
Recipe author: EAT SMARTER
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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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