Cousins Week Pie Toffee Shortbread
Indulge in the ultimate sweet treat with Cousins Week Pie Toffee Shortbread—an irresistible dessert that layers buttery shortbread, gooey homemade toffee, and decadent chocolate for a mouthwatering combination. Perfect for family gatherings or special celebrations, this recipe features a flaky shortbread crust made from scratch, topped with a rich caramel layer crafted from sweetened condensed milk, golden syrup, and light brown sugar. A smooth blend of dark and milk chocolate crowns each square, with an optional sprinkle of sea salt for a sophisticated finish. Ready in under an hour and yielding 12 generous servings, this dessert guarantees to steal the spotlight with its perfect balance of textures and flavors. Whether you're hosting Cousins Week or just indulging your sweet tooth, this toffee shortbread recipe is a show-stopping crowd-pleaser!
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Ingredients
- 200 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 300 grams All-purpose flour
- 1 can (397 grams) Sweetened condensed milk
- 100 grams Light brown sugar
- 100 grams Unsalted butter (for toffee layer)
- 2 tablespoons Golden syrup
- 200 grams Dark chocolate, chopped
- 100 grams Milk chocolate, chopped
- 1 teaspoon Sea salt flakes (optional)
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a 9x9 inch (23x23 cm) square baking tin with parchment paper.
Step 2
In a large mixing bowl, cream together the softened unsalted butter (200 grams) and granulated sugar (100 grams) until light and fluffy.
Step 3
Gradually mix in the all-purpose flour (300 grams) until the dough forms a crumbly consistency. Press the dough evenly into the prepared baking tin to form the shortbread base.
Step 4
Bake the shortbread base in the preheated oven for 20 minutes or until lightly golden. Remove from the oven and allow it to cool completely in the tin.
Step 5
To make the toffee layer, combine the sweetened condensed milk (1 can), light brown sugar (100 grams), unsalted butter (100 grams), and golden syrup (2 tablespoons) in a medium saucepan.
Step 6
Cook the mixture over medium heat, stirring constantly, until it thickens and turns a golden caramel color, about 10-12 minutes.
Step 7
Pour the toffee mixture evenly over the cooled shortbread base and spread with a spatula. Allow the toffee layer to cool and set completely, about 30 minutes.
Step 8
Melt the dark chocolate (200 grams) and milk chocolate (100 grams) together over a double boiler or in the microwave in 15-second intervals, stirring frequently until smooth.
Step 9
Pour the melted chocolate over the set toffee layer, spreading it evenly with a spatula. Sprinkle sea salt flakes (optional) over the top for added flavor.
Step 10
Allow the chocolate layer to cool and harden at room temperature or in the refrigerator. Once fully set, slice into 12 squares or rectangles and serve.
Nutrition Facts
| Serving size | (1542g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7024.3 |
| Total Fat 372.5g | 0% |
| Saturated Fat 232.8g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 812.9mg | 0% |
| Sodium 2661.2mg | 0% |
| Total Carbohydrate 860.5g | 0% |
| Dietary Fiber 25.6g | 0% |
| Total Sugars 551.1g | |
| Protein 82.4g | 0% |
| Vitamin D 89.1IU | 0% |
| Calcium 1595.2mg | 0% |
| Iron 41.3mg | 0% |
| Potassium 3492.9mg | 0% |
Source of Calories