Caramel Squares

Indulge in the ultimate treat with these rich and buttery Caramel Squares, a triple-layered delight that’s perfect for satisfying your sweet tooth. Featuring a tender, homemade shortbread base, a luscious layer of golden caramel made from sweetened condensed milk, and a smooth topping of melted milk chocolate, each bite is a harmonious blend of textures and flavors. This easy-to-follow recipe comes together with simple pantry staples, making it a go-to dessert for any occasion. Whether you're preparing them for a family gathering or as an afternoon indulgence, these caramel shortbread squares are sure to impress. Ready in under an hour and yielding 16 generous portions, they’re the perfect combination of convenience and decadence.

Nutriscore Rating: 35/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 16

Ingredients

• 150 grams All-purpose flour
• 200 grams Unsalted butter, softened
• 50 grams Caster sugar
• 1 can (397 grams) Sweetened condensed milk
• 3 tablespoons Golden syrup
• 100 grams Light brown sugar
• 200 grams Milk chocolate, melted

Directions

Step 1

Preheat your oven to 180°C (350°F). Line a 20cm (8-inch) square baking tin with parchment paper.

Step 2

To make the shortbread base, beat together 125 grams of unsalted butter with 50 grams of caster sugar until light and fluffy.

Step 3

Stir in 150 grams of all-purpose flour until the mixture forms a soft dough.

Step 4

Press the dough evenly over the base of the prepared baking tin, then prick all over with a fork.

Step 5

Bake the shortbread in the preheated oven for 20 minutes, or until lightly golden. Set aside to cool.

Step 6

Meanwhile, prepare the caramel. In a medium saucepan, combine 75 grams of unsalted butter, 100 grams of light brown sugar, 3 tablespoons of golden syrup, and 1 can of sweetened condensed milk.

Step 7

Warm the mix over a low heat, stirring constantly, until the butter has melted and the sugar has dissolved.

Step 8

Increase the heat slightly and bring the mixture to a boil, stirring continuously. Be careful as caramel can burn easily. Allow it to thicken and turn a deep, rich color for about 6-8 minutes.

Step 9

Pour the caramel evenly over the cooled shortbread base and smooth with a spatula. Let the caramel set completely, which usually takes about 15-20 minutes in the fridge.

Step 10

Melt 200 grams of milk chocolate in a heatproof bowl over simmering water or in the microwave in short bursts, stirring frequently.

Step 11

Spread the melted chocolate over the set caramel layer and create a smooth top.

Step 12

Allow the chocolate to set at room temperature, then cut the tray into 16 squares. Serve and enjoy!

Nutrition Facts

Serving size	(1157g)

Amount per serving	% Daily Value*
Calories	5075.5

Total Fat 257.7g	0%
Saturated Fat 161.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 619.6mg	0%
Sodium 762.8mg	0%
Total Carbohydrate 650.4g	0%
Dietary Fiber 10.9g	0%
Total Sugars 522.0g
Protein 64.0g	0%

Vitamin D 31.8IU	0%
Calcium 1631.1mg	0%
Iron 13.0mg	0%
Potassium 2575.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.8%

Protein: 4.9%

Carbs: 50.3%