Caramel Cuts
Indulge in the irresistible layers of sweetness with these delectable *Caramel Cuts*! This indulgent dessert features a buttery, crumbly shortbread base, a luxuriously rich caramel layer made with sweetened condensed milk and golden syrup, and a smooth topping of milk or dark chocolate. Perfectly portioned into bite-sized bars, they make an ideal treat for parties, holiday gatherings, or a cozy tea-time snack. With a total preparation and cook time of just an hour, creating these stunning caramel bars is simpler than you might think! The balance of textures and flavors—crunchy, gooey, and silky—makes these homemade caramel squares utterly unforgettable. Store them in an airtight container to enjoy their freshness for up to 5 days. Crafted with simple pantry staples, these *Caramel Cuts* are a must-try recipe for caramel lovers everywhere! **Keywords:** caramel cuts recipe, caramel shortbread bars, homemade caramel dessert, chocolate-topped caramel bars, easy dessert recipes.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams Unsalted butter (softened)
- 100 grams Granulated sugar
- 250 grams All-purpose flour
- 50 grams Cornstarch
- 397 grams Sweetened condensed milk
- 100 grams Light brown sugar
- 150 grams Unsalted butter (for caramel)
- 4 tablespoons Golden syrup (or light corn syrup)
- 200 grams Milk or dark chocolate
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a 9x9-inch square baking pan with parchment paper, allowing some to overhang for easy removal later.
Step 2
In a medium bowl, cream together the softened butter (200g) and granulated sugar (100g) until light and fluffy.
Step 3
Add the all-purpose flour (250g) and cornstarch (50g) to the butter mixture and mix until it forms a dough. Press this dough evenly into the base of the prepared pan to form the shortbread layer.
Step 4
Bake the shortbread base in the preheated oven for 20 minutes or until it is lightly golden. Remove from the oven and let it cool completely in the pan.
Step 5
To make the caramel, combine sweetened condensed milk (397g), light brown sugar (100g), unsalted butter (150g), and golden syrup (4 tablespoons) in a medium saucepan over medium heat.
Step 6
Stir the caramel mixture continuously until the sugar dissolves, then increase the heat slightly and cook for about 10-12 minutes. Keep stirring to prevent it from sticking or burning. The mixture should thicken and turn a golden caramel color.
Step 7
Pour the hot caramel over the cooled shortbread layer and spread it out evenly. Allow it to set at room temperature for about 1 hour, or until firm.
Step 8
Melt the chocolate (200g) in a heatproof bowl over a pot of simmering water, or in short bursts in the microwave, stirring until smooth.
Step 9
Pour the melted chocolate over the set caramel layer and smooth it out. Let the chocolate set completely, either at room temperature or in the fridge for faster results.
Step 10
Once the chocolate is firm, carefully lift the caramel cuts out of the pan using the parchment paper overhang. Use a sharp knife to slice into squares or rectangular bars.
Step 11
Serve immediately or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (1527g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6972.5 |
| Total Fat 381.7g | 0% |
| Saturated Fat 238.9g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 945.1mg | 0% |
| Sodium 744.0mg | 0% |
| Total Carbohydrate 835.8g | 0% |
| Dietary Fiber 14.1g | 0% |
| Total Sugars 586.8g | |
| Protein 74.9g | 0% |
| Vitamin D 204.3IU | 0% |
| Calcium 1676.9mg | 0% |
| Iron 18.0mg | 0% |
| Potassium 2685.3mg | 0% |
Source of Calories