Chocolate caramel shortbread. Shortbread should be slightly cooled- mine usually goes from the oven to the freezer and sits for about ten minutes before I pour on the caramel. It will not ruin the shortbread, I promise. I use dark chocolate instead of milk to level off the sweetness of the caramel a bit. I microwave the chocolate exactly as written, but add a tablespoon of butter. Pour the hot caramel mixture over the cooled shortbread, bang the pan flat on the counter to break any large air bubbles, and allow to set at room temperature.

Place the chopped chocolate in a medium-sized, heat-safe bowl. Melt the chocolate and allow to cool a little, then spread over the caramel. Let stand at room temperature or refrigerate until caramel is firm. You can have Chocolate caramel shortbread using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chocolate caramel shortbread

You need of Shortbread.
Prepare 115 g of butter,plus extra for greasing.
You need 175 g of plain flour.
Prepare 55 g of brown sugar.
Prepare of Caramel.
It's 175 g of butter.
It's 115 g of brown sugar.
It's 3 tbsp of golden syrup.
It's 400 ml of canned condensed milk.
It's 200 g of chocolate broken into pieces.

These Chocolate Caramel Shortbread Bars (aka Homemade Twix) are the perfect portions of each layer/flavor. The crust is has the exact right amount of crunch, the caramel is creamy and soft, without oozing everywhere, and well, milk chocolate topped with flaked sea salt is a winning combo. The crust can be baked ahead of time…or not. Chocolate Caramel Shortbread. adapted from Nigella Lawson

Chocolate caramel shortbread step by step

Preheat the oven to 180C/350F. Grease a 23cm/9-inch shallow square cake tin and line with baking paper..
Put the butter, flour and sugar into the bowl and mix well, Press mixture into the prepared tin and smooth the top. Bake in the preheat 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 gently heat until the sugar has dissolved. Bring to the boil and simmer for 6-8 minutes, stirring constantly, until very thick pour over the shortbread base and chill in the refrigerator for 30 minutes..
To make the topping. Put the chocolate into a heatproof bowl set over a saucepan of gently simmering water and heat until melted, then spread it over the caramel. Cill in the refrigerator until set. Cut the pieces,If it’s hard chocolate, you should use worm knife..

Spray the back of a spoon with cooking spray and use it to spread the caramel all over the shortbread. To push these even further over the top, you can sprinkle with some sea salt (I love Maldon) or coarse sugar. They look so elegant with a bit of sparkle. Melt milk chocolate chips in a microwave-safe bowl. Repeat in a separate bowl with white chocolate chips.