How delicious is this recipe the shortbread base which is crunchy then that soft wonderful gooey caramel and then the top layer the chocolate, every bite is heaven
A really great recipe to make over a weekend when you can sit and enjoy it with family or friends drink hot chocolate and enjoying a piece of this heavenly treat too
This great recipe has been brought to you by Blame It On The Rain Beauty on YouTube, thanks for sharing this recipe with us
Here below is the recipe and the video tutorial to watch both from the YouTube channel .. happy baking
Ingredients:
For the shortbread ~
175g/6oz unsalted butter
75g/2½ oz caster sugar
1 vanilla pod, split and seeds scraped out or 1-2 teaspoons of vanilla essence
225g/8oz plain flour
For the caramel ~
200g/7oz unsalted butter
1 x 397g/14oz can condensed milk
4 tbsp golden syrup
1 tsp sea salt
For the topping ~
350g/12oz milk chocolate
Method ~
Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in square cake tin.
Rub the butter, sugar, vanilla seeds and flour together in a bowl to make rough dough. Press the dough into the cake tin and prick all over with a fork.
Bake the dough in the oven for five minutes, then reduce the oven to 150C/300F/Gas 2 and bake for a further 35 minutes. Once cooked, allow to cool in the tin.
Meanwhile for the caramel, place all the ingredients in a saucepan and bring to the boil for 10 minutes
Pour the caramel mixture over the shortbread. Chill in the fridge until the caramel has cooled and hardened slightly.
For the topping, melt the chocolate in a bowl in the microwave. Once melted, pour the chocolate over the caramel. Chill in the fridge again until the chocolate has set, then cut into squares.
