Caramel Shortbread Squares
Indulge in the ultimate treat with these decadent Caramel Shortbread Squares! This classic dessert features three irresistible layers: a buttery shortbread base, luxuriously smooth caramel, and a glossy dark chocolate topping. Made with simple pantry staples like sweetened condensed milk, dark chocolate, and brown sugar, these squares strike the perfect balance between sweet and rich. Each layer is carefully crafted—golden shortbread baked to perfection, caramel lovingly simmered to a thick, golden hue, and melted chocolate spread for a flawless finish. Whether you're hosting a gathering or craving a self-indulgent snack, this recipe delivers elegance and indulgence in every bite. Plus, it’s easy to prepare and yields 16 satisfying servings, making it ideal for sharing… or not!
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Ingredients
- 150 grams Unsalted butter (for base)
- 50 grams Caster sugar
- 200 grams All-purpose flour
- 100 grams Unsalted butter (for caramel)
- 100 grams Brown sugar
- 397 grams Sweetened condensed milk
- 200 grams Dark chocolate
- 1 teaspoon Vegetable oil (optional, for chocolate topping)
Directions
Step 1
Preheat your oven to 180°C (350°F). Line a 20cm square baking tin with parchment paper.
Step 2
In a medium bowl, cream together 150g unsalted butter and 50g caster sugar until light and fluffy.
Step 3
Gradually add 200g all-purpose flour to the butter-sugar mixture, mixing until it forms a crumbly dough.
Step 4
Press the shortbread dough evenly into the prepared tin. Prick the surface lightly with a fork, then bake for 20 minutes or until golden. Set aside to cool.
Step 5
To make the caramel, melt 100g unsalted butter with 100g brown sugar in a medium saucepan over low heat, stirring until dissolved.
Step 6
Add the 397g sweetened condensed milk and bring the mixture to a gentle simmer. Stir constantly for 8–10 minutes, or until it turns a golden caramel color and thickens.
Step 7
Pour the caramel over the cooled shortbread base, spreading it evenly. Allow it to cool and set at room temperature for at least 1 hour.
Step 8
Melt 200g dark chocolate in a heatproof bowl over a pot of simmering water, or in short intervals in the microwave, stirring until smooth. If desired, add 1 teaspoon of vegetable oil for a shinier finish.
Step 9
Pour the melted chocolate over the set caramel layer, spreading it evenly with a spatula. Let it set at room temperature or in the fridge for 1–2 hours until firm.
Step 10
Once set, carefully remove the caramel shortbread from the tin and cut into squares using a sharp knife. Serve and enjoy!
Nutrition Facts
| Serving size | (1201.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5503.7 |
| Total Fat 307.3g | 0% |
| Saturated Fat 186.4g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 694.9mg | 0% |
| Sodium 588.3mg | 0% |
| Total Carbohydrate 636.6g | 0% |
| Dietary Fiber 19.5g | 0% |
| Total Sugars 462.2g | |
| Protein 68.3g | 0% |
| Vitamin D 176.1IU | 0% |
| Calcium 1418.0mg | 0% |
| Iron 34.1mg | 0% |
| Potassium 3285.0mg | 0% |
Source of Calories