Chocolate Caramel Slices
Makes: 12 slices
Takes: Over 1 hour
AKA Millionaires Shortbread. I love love love the textures in this classic British dessert – buttery crumbly shortbread, sweet melting caramel and cold crisp chocolate.
Ingredients
For the Shortbread:
125g plain flour
40g caster sugar
85g butter, cut into cubes and lightly chilled
20cm x 20cm brownie tin, greased with a little butter
For the Caramel:
50ml butter
50g brown sugar
200ml condensed milk
For the Chocolate Top:
100g milk or dark chocolate, chopped into small pieces
Method
Preheat the oven to 190°C/375°F/Gas 5.
Start by making the Shortbread base. Mix the flour and caster sugar together in a mixing bowl.
Rub in the butter until it resembles breadcrumbs.
Bring the mixture together until it looks like dough. Spread into the base of the greased tin and flatten the top.
Prick the top lightly with a fork and bake in the oven for 20 - 25 minutes until light golden brown and firm to the touch.
Allow to cool in the tin while you make the Caramel. Place the butter, sugar and condensed milk in a pan and heat gently until all the sugar has dissolved.
Bring to a boil, stirring well, then reduce the heat to a light simmer. Stir well for 5 minutes or until the mixture has thickened and turned light golden brown.
Pour the caramel over the cooled shortbread and allow to cool completely until set.
In the meantime, gently melt the chocolate in a heatproof bowl over a pan of simmering water. Make sure the bowl doesn’t touch the water.
Once melted pour the chocolate over the set caramel and pop in the fridge to set.
Cut into squares or bars before serving.
