Highland Squares
Indulge in the buttery richness of Highland Squares, a decadent treat that layers crumbly shortbread, luscious homemade caramel, and a crunchy pecan topping. Perfectly balanced with a hint of flaky sea salt, this dessert is a harmony of sweetness and texture. Crafted with simple ingredients like sweetened condensed milk, golden syrup, and light brown sugar, the caramel comes together effortlessly for a velvety, golden finish. Whether you’re preparing for a family gathering or craving a luxurious homemade snack, these squares are easy to make with only 20 minutes of hands-on preparation. Serve them chilled or at room temperature for a crowd-pleasing dessert. Highland Squares are sure to become your new go-to for anything from holiday baking to an everyday indulgence!
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Recipe Information
Ingredients
- 250 g Unsalted butter, softened
- 100 g Granulated sugar
- 300 g All-purpose flour
- 400 g Sweetened condensed milk
- 75 g Golden syrup (or light corn syrup)
- 100 g Light brown sugar
- 100 g Chopped pecans (or walnuts)
- 1 tsp Flaky sea salt (optional)
Instructions
Preheat your oven to 180°C (350°F) and line a 9x9-inch square baking tin with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add the all-purpose flour and mix until a soft dough forms.
Press the dough evenly into the prepared baking tin, using your hands or the back of a spoon to level it. Prick the base all over with a fork to prevent bubbling.
Bake the shortbread base in the preheated oven for 15-20 minutes, or until lightly golden. Remove from the oven and allow to cool while you prepare the caramel layer.
To make the caramel, combine the sweetened condensed milk, golden syrup, and light brown sugar in a medium saucepan. Heat over medium-low heat, stirring constantly to prevent burning, until the mixture thickens and turns a rich golden color (approximately 8-10 minutes).
Pour the caramel evenly over the cooled shortbread base. Use a spatula to spread it into an even layer. Allow it to set for about 10-15 minutes at room temperature or in the refrigerator.
Once the caramel has begun to set, sprinkle the chopped pecans evenly over the top, gently pressing them into the caramel. If desired, sprinkle a pinch of flaky sea salt over the nuts for a salty contrast.
Return the baking tin to the refrigerator and chill for at least 1 hour, or until the caramel is fully set and firm.
Using the parchment paper overhang, lift the Highland Squares out of the tin and onto a cutting board. Use a sharp knife to cut into 16 squares or desired portion sizes.
Serve at room temperature and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.5 g | 308% | |
| Saturated Fat | 150.8 g | 754% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 2532 mg | 110% | |
| Total Carbohydrate | 707.1 g | 257% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 478.8 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1292 mg | 99% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1983 mg | 42% | |
*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.
