Chocolate Caramel Fingers
Indulge in the ultimate sweet treat with these luxurious Chocolate Caramel Fingers—a decadent trifecta of buttery shortbread, gooey golden caramel, and a silky milk chocolate topping. Perfect for satisfying your dessert cravings or impressing at gatherings, this recipe combines simple pantry staples like condensed milk, golden syrup, and dark brown sugar to create a luscious, homemade caramel layer that pairs beautifully with the crumbly shortbread base. Each finger is topped with a smooth, glossy layer of melted milk chocolate, making every bite irresistibly rich and satisfying. With just 40 minutes of preparation, these bars are easy to make but deliver bakery-quality results. Serve them as a crowd-pleasing dessert or a midday snack with coffee, and watch them disappear in no time!
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Ingredients
- 250 g Unsalted butter
- 150 g Granulated sugar
- 300 g All-purpose flour
- 50 g Cornstarch
- 400 g Condensed milk
- 100 g Golden syrup
- 100 g Dark brown sugar
- 200 g Milk chocolate
- 0.5 tsp Salt
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease and line a 9x13-inch baking pan with parchment paper, leaving some overhang to help lift the bars out later.
Step 2
In a mixing bowl, cream together 150g of unsalted butter and 50g of granulated sugar until light and fluffy.
Step 3
Add the all-purpose flour and cornstarch to the butter mixture and beat until the dough comes together. It may appear crumbly at first, but keep mixing until it forms a soft dough.
Step 4
Press the shortbread dough evenly into the prepared pan, smoothing it down with the back of a spoon or your hands.
Step 5
Bake the shortbread in the preheated oven for 20 minutes or until lightly golden. Remove it from the oven and let it cool completely in the pan.
Step 6
While the base cools, prepare the caramel. In a medium saucepan, combine 100g of unsalted butter, condensed milk, golden syrup, dark brown sugar, and salt over medium heat.
Step 7
Stir constantly until the butter melts and everything is incorporated. Bring the mixture to a gentle boil, then reduce the heat to low.
Step 8
Continue stirring for 8–10 minutes until the caramel thickens and develops a rich golden color. Be patient; it needs to reach the right consistency.
Step 9
Pour the caramel over the cooled shortbread base, smoothing it out evenly with a spatula. Let it cool completely, either at room temperature or in the refrigerator.
Step 10
Once the caramel layer is set, melt the milk chocolate in a heatproof bowl over a pot of simmering water, or use a microwave in short bursts (stirring between each).
Step 11
Pour the melted chocolate over the caramel layer, spreading it evenly with a spatula or the back of a spoon.
Step 12
Allow the chocolate layer to set. For faster results, you can refrigerate the tray until firm.
Step 13
Once fully set, lift the chocolate caramel fingers out of the pan using the parchment paper. Use a sharp knife to cut them into 16 bars or squares. For clean edges, warm your knife by running it under hot water, then drying it before cutting.
Step 14
Serve immediately or store the bars in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
| Serving size | (1553g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6709.4 |
| Total Fat 312.8g | 0% |
| Saturated Fat 184.4g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 735.6mg | 0% |
| Sodium 1994.0mg | 0% |
| Total Carbohydrate 944.1g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 655.8g | |
| Protein 79.1g | 0% |
| Vitamin D 32IU | 0% |
| Calcium 1692.4mg | 0% |
| Iron 20.4mg | 0% |
| Potassium 2787.7mg | 0% |
Source of Calories