I blooming love a good piece of caramel shortbread. Whenever I go to a cafe (*Cough* Costa) I always have to pick up a slice of my favourite treat. When I was little my mum used to make some of the best caramel shortbread, but she never liked to do it too often as she used to say it took her to long. Now I've found the perfect recipe that can whip up a batch of these yummy treats in a couple of hours tops.
For the shortbread
200g plain flour
175g unsalted butter
100g caster sugar
For the caramel
50g unsalted butter
50g light brown sugar
400g can condensed milk
For the topping
200g milk chocolate
25g unsalted butter
50g white chocolate
1) Preheat your oven to 160 degrees and line an 8inch square tin with baking parchment
2) For the shortbread, pour the flour, sugar and butter into a bowl and use your hands to make crumbs. Pour your mixture into the tin and then use your hands to press it down, making sure its in there nice and tight!
3) Make sure the mixture is level and then bake in the oven for 35-40 minutes. Allow to cool in the tin.
4) Now we're going to move onto the caramel. Melt your butter and sugar in a saucepan over a low heat, add the condensed milk and then bring to the boil. Make sure you stir this constantly (trust me, I've made a mess a few times!). Reduce the heat and let it simmer for 5 minutes (still stirring) until it thickens and turns a light camel colour
5) Pour the caramel over the cooled shortbread and leave to cool.
6) Last but not least the chocolate! Put your milk chocolate and butter in a bowl over simmering water until melted, continuously stirring until smooth. Melt the white chocolate without butter in a separate bowl in the same way. Try not to leave the chocolate over the simmering water for too long as it will start to seize up and you won't be able to cut that nice marbled effect.
7) Pour the milk chocolate all over the set caramel and smooth out. Now pour your white chocolate over the surface in a swirly pattern and use a cocktail stick to make it look marbled.8) Leave it too cool before cutting into pieces.