Salted chocolate caramel shortbread
This recipe is sure to be a winner with everyone. From the gooey caramel to the soft shortbread, there's nothing you won't like.
350g/12oz plain flour
115g/4oz butter, diced
115g/4oz soft margarine
115g/4oz caster sugar
2 tbsp golden syrup
1 x 297g can condensed milk
140g/5oz caster sugar
200g/7oz dark chocolate, broken into pieces
1 tsp vanilla extract
Large pinch of salt flakes
- Preheat the oven to 160°C/320°F/gas mark 3. Add the flour, butter, margarine and sugar to a large bowl and rub in with fingertips until it resembles fine breadcrumbs. Continue to mix until the crumbs begin to stick together then press into a ball.
- Press the dough into the base of a buttered 20 x 30 x 4cm/8 x 12 x 1½in rectangular cake tin. Prick with a fork then bake in the oven for 30-25 minutes or until pale and golden. Leave to cool.
- Add the golden syrup, condensed milk, caster sugar and butter to a heavy-based saucepan and heat gently, stirring until the sugar has dissolved and the butter melted.
- Increase the heat to medium and continue to cook until it’s golden caramel, stirring all the time and being careful that the mixture doesn’t catch on the base of the pan. This should take about 5-7 minutes.
- Quickly pour the caramel over the shortbread base and tilt the tin to ease into an even layer. Leave to cool.
- Melt the chocolate into a bowl, set over a saucepan of gently simmering water. Stir in the vanilla, spoon over the caramel and spread into an even layer with a rounded bladed knife. Sprinkle with the salt. Leave until just beginning to set then mark into 16 bard. Chill well then cut into bars, lift out of the tin and serve.