I didn't think so. Nor do I. These are not for using up leftovers. These are just a little bit special.
I also call them the holy grail of my baking stash!
They take a little time, a little love and a little bit of waiting around but boy are they worth it in every aspect. I forgot how good a decent and fulfilling a caramel square can really be.
The chewy caramel, buttery shortbread and generous thick cold chocolate topping.
Complete Bliss.
Ingredients:
Shortbread Base:
- 225g plain flour
- 2 teaspoons of cornflour
- 80g fine caster sugar
- 175g butter
- pinch of salt
Caramel Layer
- 1 tin of condensed milk
- 100g caster sugar
- 200g butter
- pinch of salt
Chocolate topping
- 400g good quality chocolate
Method:
Begin my preheating the oven to 180℃.
Mix together the sugar, flour, cornflour and rub in the soft butter with your hands until it forms a soft crumbly dough.
Line a medium sized baking tray with non-stick greaseproof paper and press the biscuit base with your fingers into the tin. Bake in the hot oven for 20-25minutes until lightly golden.
For the caramel, place the butter, condensed milk, caster sugar and punch of salt into a good heavy based saucepan. Allow the sugar to dissolve gently. Boil the mixture for a good 5-10minutes until it changes to a thick luscious smooth caramel.
Once the biscuit layer is cooled pour over the caramel and smooth off with a spatula. Allow to set for 15minutes in the fridge.
Finally gently melt the chocolate in a bowl over barely simmering water. Do not let steam get into the chocolate as it will split.
Pour the smooth chocolate over the caramel layer and leave to set in the fridge ideally over night.
Chop up the next morning in even sized chunks and enjoy with a big mug of tea.
Bliss!
