Caramel Layer Squares
Indulge in the irresistible decadence of Caramel Layer Squares, a three-tiered treat that combines a buttery shortbread base, a luscious homemade caramel center, and a velvety chocolate topping. Made with pantry staples like sweetened condensed milk, brown sugar, and melted chocolate, this dessert is a delightful fusion of textures and flavors. The shortbread provides a crisp foundation, while the creamy caramel layer offers a rich, golden sweetness, perfectly complemented by the smooth chocolate finish. Whether you’re hosting a party, prepping for the holidays, or treating yourself to something special, these squares are as simple to make as they are impressive to serve. Cut into bite-sized portions for easy snacking and store them in the fridge to enjoy their melt-in-your-mouth goodness all week long! Perfectly satisfying and undeniably photogenic, Caramel Layer Squares are destined to be your new favorite dessert.
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Recipe Information
Ingredients
- 175 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 400 grams Sweetened condensed milk
- 100 grams Brown sugar
- 75 grams Unsalted butter (for caramel)
- 2 tablespoons Golden syrup
- 200 grams Milk chocolate (or dark, as preferred)
- 1 teaspoon Vegetable oil (optional, for chocolate topping shine)
Instructions
Preheat your oven to 180°C (350°F) and line a 20cm x 20cm square baking tin with parchment paper, leaving extra on the sides to lift out the squares later.
In a mixing bowl, combine the flour and granulated sugar for the base. Add the cold, cubed butter and rub it into the dry ingredients with your fingertips until the mixture resembles breadcrumbs.
Press the mixture firmly into the lined baking tin to create an even layer. Use the back of a spoon to smooth it out. Bake in the preheated oven for 20 minutes, or until lightly golden. Remove from the oven and let it cool completely while you prepare the caramel layer.
For the caramel layer, combine the sweetened condensed milk, brown sugar, unsalted butter, and golden syrup in a medium saucepan. Heat gently over low to medium heat, stirring constantly until the butter melts and the mixture is smooth.
Increase the heat slightly and bring the mixture to a low simmer, stirring continuously to avoid burning. Cook for about 8-10 minutes, or until the caramel thickens and turns a rich golden color.
Pour the caramel evenly over the cooled shortbread base and spread it out with a spatula. Allow it to cool completely and set. You can refrigerate it to speed up the process.
For the chocolate topping, melt the chocolate in a heatproof bowl set over a pan of simmering water (or use a microwave in 30-second intervals, stirring after each interval). If desired, add a teaspoon of vegetable oil to the melted chocolate for added shine.
Pour the melted chocolate over the set caramel layer and tilt the tin to spread the chocolate evenly. Let it cool at room temperature or refrigerate until the chocolate sets completely.
Once set, lift the caramel squares out of the tin using the parchment paper edges. Use a sharp knife to cut into 16 squares. For clean cuts, warm the knife blade with hot water and wipe it dry between cuts.
Serve and enjoy these indulgent caramel layer squares! Store leftovers in an airtight container in the fridge for up to a week.
Nutrition Facts
Calories |
5157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.5 g | 339% | |
| Saturated Fat | 162.5 g | 812% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 750 mg | 33% | |
| Total Carbohydrate | 652.1 g | 237% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 504.7 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1663 mg | 128% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2611 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
