Caramel Squares
Indulge in the ultimate treat with these irresistible Caramel Squares, a decadent combination of crumbly shortbread, rich caramel, and creamy milk chocolate. Perfectly layered and easy to make, this classic dessert recipe is ideal for satisfying your sweet tooth or impressing guests at any occasion. The buttery shortbread base provides the perfect foundation, while the homemade caramel filling—made with condensed milk and golden syrup—delivers a luscious, melt-in-your-mouth sweetness. Topped with a glossy layer of melted milk chocolate, each bite is pure bliss. Ready in just an hour with minimal effort, these caramel squares are a crowd-pleaser that’s sure to shine at your next gathering. Keywords: caramel squares recipe, chocolate caramel slices, homemade shortbread and caramel bars.
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 200 grams Unsalted butter, softened
- 50 grams Caster sugar
- 1 can (397 grams) Sweetened condensed milk
- 3 tablespoons Golden syrup
- 100 grams Light brown sugar
- 200 grams Milk chocolate, melted
Instructions
Preheat your oven to 180°C (350°F). Line a 20cm (8-inch) square baking tin with parchment paper.
To make the shortbread base, beat together 125 grams of unsalted butter with 50 grams of caster sugar until light and fluffy.
Stir in 150 grams of all-purpose flour until the mixture forms a soft dough.
Press the dough evenly over the base of the prepared baking tin, then prick all over with a fork.
Bake the shortbread in the preheated oven for 20 minutes, or until lightly golden. Set aside to cool.
Meanwhile, prepare the caramel. In a medium saucepan, combine 75 grams of unsalted butter, 100 grams of light brown sugar, 3 tablespoons of golden syrup, and 1 can of sweetened condensed milk.
Warm the mix over a low heat, stirring constantly, until the butter has melted and the sugar has dissolved.
Increase the heat slightly and bring the mixture to a boil, stirring continuously. Be careful as caramel can burn easily. Allow it to thicken and turn a deep, rich color for about 6-8 minutes.
Pour the caramel evenly over the cooled shortbread base and smooth with a spatula. Let the caramel set completely, which usually takes about 15-20 minutes in the fridge.
Melt 200 grams of milk chocolate in a heatproof bowl over simmering water or in the microwave in short bursts, stirring frequently.
Spread the melted chocolate over the set caramel layer and create a smooth top.
Allow the chocolate to set at room temperature, then cut the tray into 16 squares. Serve and enjoy!
Nutrition Facts
Calories |
320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 32.2 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 153 mg | 3% | |
*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.
