I've been tempted by this recipe for a really long time - it's from Lisa Faulkner's cookbook (my all time favourite recipe book). I was going to change it up a bit, but I'd heard how good these were so I decided to just stick to what she wrote so no credit goes to me on this recipe really. The only change I made was mixing dark and milk chocolate together for the topping, since I think all dark is too bitter and all milk is too sickly... This is a great recipe, so definitely try it out, I had a lot of fun making it - never made caramel before and it's surprisingly easy and tastes so delicious so is definitely worth all the stirring!
Makes about 12 squares
- 125g butter or margarine
- 50g caster sugar
- 175g self raising flour
- 175g dark and milk chocolate (i used 80% dark cocoa and cadbury's dairy milk)
For the filling:
- 200g sweetened condensed milk
- 125g butter
- 125g caster sugar
- 2 tbsp golden syrup
1. Preheat the oven to 180 degrees and grease and line a baking tin (roughly 7 x 11 inches)
2. To make the shortbread base, cream the butter and sugar together until light and fluffy, then fold in the flour until well mixed.
3. Press the mixture evenly into the tin and bake in the oven for about 12 minutes, or until golden, and leave to cool.
4. Meanwhile, for the filling, place all of the ingredients in a saucepan and gently bring to the boil. Then simmer for around 5-10 minutes, stirring continuously so the sugar doesn't stick to the pan and you get a soft, even texture. When it is a light caramel colour take the pan off the heat and pour over the shortbread base.
6. Cut into squares, gently, with a sharp knife and voila!