- 160g softened unsalted butter
- 75g caster sugar
- 225g plain flour
- 390g condensed milk
- 115g soft brown sugar
- 115g softened unsalted butter
- 25g cocoa powder
- 240g white chocolate
- 30g dark chocolate
- 30 milk chocolate
- 2 disposable piping bags
Butter is kind of like milk so must be full of calcium which is really healthy, right?
Following this logic, why not be super healthy and make these uber delicious chocolate caramel shortbreads?!
Start by lining a 20cm square baking tin with baking paper and preheating your oven to 180°C. Then put the butter and sugar in a bowl.
Mix together until the sugar is well incorporated.
Add the flour.
Mix together until a dough is formed being careful not to over mix.
Break the dough into pieces and put into the prepared baking tin.
Use your fingers to press the dough down evenly.
Prick all over with a fork. This stops the dough rising in the oven.
Bake for 15-20 minutes until the dough starts turning golden at the edges. Leave to cool.
For the chocolate caramel, put the condensed milk, brown sugar and butter in pan.
Gently heat until it comes to the boil.
Add the cocoa powder and whisk continuously for 4-5 minutes.
Pour the mixture over the cooled shortbread and leave to cool to room temperature, about 1 hour.
For the topping, melt the white chocolate in a bowl over a pan of hot water.
When the chocolate is fully melted, pour over the cooled chocolate caramel.
Set aside while you melt the other chocolates.
In 2 separate bowls, melt the dark and milk chocolates over hot water, in the same way as the white chocolate. Put the chocolates in 2 piping bags and make random patterns over the white chocolate.
When you’re done, put in the fridge so the chocolate sets.
Take out of the fridge, slice into squares et voila!
Perfect chocolate caramel shortbread!