These are so sweet, sticky, and truly amazing. They are HIGH in calories too, but luckily you only have to have a bite to feel like you've had a treat. The original recipe serves 12, but the portions were far to big, eventually I managed to make it serve 40 (they turn out like petit-fours). They take like 3 hours to make, but are well worth it!
Caramel Chocolate Shortbread
Serves - 40
Propoints - 4
115g unsalted butter
175g plain flour
55g golden caster sugar
Filling and topping:
115g golden caster sugar
3 tablespoons golden syrup
400g condensed milk
200g plain chocolate, broken into pieces
Preheat the oven to gas mark 4. Grease and line the base of a 9-inch square shallow cake tin.
Place the butter, flour and sugar in a food processor and process until they begin to bind together. Press the mixture over the base of the prepared tin. Bake in the preheated oven for 20-25 minutes, or until golden.
Meanwhile, make the filling. Place the butter, sugar, golden syrup and condensed milk in a saucepan and heat gently until the sugar had dissolved. Bring to the boil and simmer for 6-8 minutes, stirring consistently, until the mixture becomes very thick. Pour the filling over the base and chill in the fridge until firm.
Place the chocolate in a heatproof bowl, set the bowl over a saucepan of gently simmering water and heat until melted. Spread the melted chocolate over the filling. Leave to set, then cut into slices.