Caramel Shortbread
Transform your dessert game with this irresistible caramel shortbread recipe, featuring a buttery shortbread base, a decadent homemade caramel layer, and a glossy dark chocolate topping. Perfectly sweet and satisfyingly rich, this classic treat is ideal for impressing guests or indulging in a well-deserved moment of self-care. With simple, pantry-friendly ingredients like condensed milk, golden syrup, and dark chocolate, you'll create a layered masterpiece that's as stunning as it is delicious. Ready in just over an hour, this crowd-pleasing recipe makes 16 generous squares, perfect for sharing—or savoring solo! Follow our step-by-step guide to achieve flawless layers and discover why caramel shortbread is a timeless favorite among dessert lovers.
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Recipe Information
Ingredients
- 175 grams Unsalted butter (softened)
- 50 grams Granulated sugar
- 225 grams All-purpose flour
- 397 grams Condensed milk
- 150 grams Brown sugar
- 125 grams Unsalted butter
- 2 tablespoons Golden syrup
- 200 grams Dark chocolate
- 1 teaspoon Vegetable oil (optional, for chocolate topping)
Instructions
Preheat your oven to 180°C (160°C fan)/350°F/Gas mark 4. Line a 20x20 cm (8x8 inch) baking tin with parchment paper.
In a mixing bowl, cream together the softened butter (175 g) and granulated sugar (50 g) until light and fluffy.
Sift in the all-purpose flour (225 g) and gently mix to form a soft dough.
Press the dough evenly into the prepared baking tin. Prick the surface lightly with a fork to prevent puffing during baking.
Bake the shortbread base in the preheated oven for 20 minutes, or until lightly golden. Remove from the oven and let it cool completely in the tin.
To make the caramel layer, combine the condensed milk (397 g), brown sugar (150 g), unsalted butter (125 g), and golden syrup (2 tablespoons) in a medium saucepan over low heat.
Stir constantly until the sugar dissolves. Increase the heat to medium and cook while stirring for 8-10 minutes, or until the mixture thickens and turns a golden caramel hue.
Pour the caramel evenly over the cooled shortbread base, spreading it out smoothly with an offset spatula. Let it set at room temperature for about 30 minutes.
Break the dark chocolate (200 g) into small pieces and melt it in a heatproof bowl over a saucepan of simmering water (or microwave in short bursts). Stir until smooth. If desired, mix in 1 teaspoon of vegetable oil for a shinier finish.
Pour the melted chocolate over the caramel layer and tilt the tin gently to cover the surface evenly.
Allow the chocolate layer to set completely at room temperature or in the refrigerator for a quicker result.
Once the chocolate is firm, use a sharp knife to cut the caramel shortbread into 16 squares or bars. For cleaner cuts, warm the knife slightly before slicing.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 30.5 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 204 mg | 4% | |
*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.
