CARAMEL CHOCOLATE SHORTBREAD
COOKBOOK: Simple & Delicious Chocolate
This can be made in two stages, caramel topping needs to set and then the chocolate goes on the top. It will need a few hours in the fridge to set nicely but overnight is best.
No difficulties in cutting other than if someone is standing beside you, they may be gone in no time! Absolutely delicious! I cut them up in small bite size thinking they would be rich in flavour. I was wrong! We just frequently visited the plate to get some more!
Makes 12 slices or 24 bite size
1/2 cup unsalted butter, plus extra for greasing
1 1/4 cups all purpose flour
1/4 cup sugar
FILLING & TOPPING
1 cup butter
1/2 cup sugar
3 tablespoons corn syrup
400g canned sweetened condensed milk
200g cooking dark chocolate
Pre heat the oven to 180C. Grease a square shallots pan (23cm) and line it with greaseproof paper. Bring the paper all the way to the top.
Place the butter, flour and sugar in a mixer or processor and mix until in begins to bind together. Press the mixture into the prepared pan and smooth the top. Bake in the oven for 25-30mins or until golden.
Meanwhile make the filling. Place the butter, sugar, corn syrup and condensed milk in a pan and heat gently until the sugar has dissolved. Bring to boil and simmer 6-8mins stirring constantly. Mixture will begin to change colour and thicken. Pour caramel mixture over the shortbread and immediately spread evenly. Allow it to set.
To make the chocolate topping, melt the chocolate in the microwave for a min. (it may need a little longer depending on your microwave)
Spread the melted chocolate over the set caramel and spread evenly immediately. Refrigerate for 2hours or overnight.
Cut into pieces and its ready to be served.