Chocolate Caramel Squares
Indulge in the perfect trio of textures and flavors with these irresistible Chocolate Caramel Squares! Featuring a crumbly, buttery shortbread base, a luxurious layer of rich homemade caramel, and a silky dark chocolate topping, this decadent treat is ideal for satisfying your sweet tooth. Made with pantry staples like sweetened condensed milk, brown sugar, and high-quality dark chocolate, this dessert strikes the perfect balance between sweetness and sophistication. Easy to prepare in just under an hour (with some chill time), these squares are perfect for special occasions, gift-giving, or simply elevating your snack game. Cut into bite-sized pieces, they’re a crowd-pleaser that’s as stunning as it is delicious. Don’t miss the chance to create this ultimate layered dessert that will have everyone coming back for more!
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Ingredients
- 175 grams Unsalted butter
- 50 grams Granulated sugar
- 225 grams All-purpose flour
- 400 grams Sweetened condensed milk
- 125 grams Light brown sugar
- 75 grams Golden syrup (or corn syrup)
- 200 grams Dark chocolate
- 1 teaspoon Vegetable oil
Directions
Step 1
Preheat your oven to 180°C (160°C fan) or 350°F, and line a 9-inch square baking pan with parchment paper, leaving an overhang to easily lift the squares out later.
Step 2
To make the shortbread base, beat 175 grams of softened unsalted butter and 50 grams of granulated sugar together in a bowl until light and fluffy.
Step 3
Sift in 225 grams of all-purpose flour and mix until the dough comes together. Press this mixture evenly into the prepared pan and prick it all over with a fork.
Step 4
Bake the shortbread for 20-25 minutes or until it is lightly golden. Remove from the oven and set aside to cool completely in the pan.
Step 5
For the caramel layer, in a saucepan, combine 125 grams of light brown sugar, 75 grams of golden syrup, 100 grams of unsalted butter, and 400 grams of sweetened condensed milk.
Step 6
Cook the mixture over low-medium heat, stirring constantly to prevent it from burning, until it thickens and deepens in color (approximately 8-10 minutes).
Step 7
Pour the caramel over the cooled shortbread base, spreading it evenly with a spatula. Allow to cool to room temperature, then place in the fridge to set for 1-2 hours.
Step 8
For the chocolate topping, melt 200 grams of dark chocolate with 1 teaspoon of vegetable oil in a heatproof bowl over a pan of gently simmering water, stirring until smooth.
Step 9
Pour the melted chocolate over the chilled caramel layer, spreading it evenly. Tap the pan gently on the countertop to remove any air bubbles.
Step 10
Refrigerate the pan again for about 30 minutes, or until the chocolate has firmed up but is not rock hard (this will make slicing easier).
Step 11
Using the parchment paper overhang, lift the entire block out of the pan and onto a cutting board. Use a sharp knife to cut into 16 squares or smaller bite-sized pieces, wiping the blade clean between cuts for neat edges.
Step 12
Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (1254.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5382.6 |
| Total Fat 254.8g | 0% |
| Saturated Fat 145.7g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 537.6mg | 0% |
| Sodium 612.1mg | 0% |
| Total Carbohydrate 741.2g | 0% |
| Dietary Fiber 20.2g | 0% |
| Total Sugars 548.9g | |
| Protein 70.2g | 0% |
| Vitamin D 32IU | 0% |
| Calcium 1409.2mg | 0% |
| Iron 34.8mg | 0% |
| Potassium 3329.9mg | 0% |
Source of Calories