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Chocolate Caramel Shortbread


Caramel Shortbread


9oz plain flour
6oz butter
3oz caster sugar (golden or white)


½ tin Carnation sweetened condensed milk (can use Light condensed milk)
4oz butter
2oz caster sugar
2 tbsp syrup

4oz chocolate (milk or white or plain)

Soften the butter, then cream together butter and sugar until pale. Sieve flour and mix, firstly with spoon, then with hands until it forms a lump. Grease a baking tin (approx 11” x 7”) then press the shortbread firmly into the tin and smooth the top with the back of a spoon.
Bake at gas 3 or 160°C (140°C fan) for 20-25 mins until golden brown.
Cool in the tin on a cooling rack.

Put all ingredients into a saucepan (preferably non-stick). Heat as gently as possible, stirring continually. Check the caramel isn’t sticking to the bottom of the pan. The caramel will come to the boil then must be boiled gently for about 4 minutes and will change colour to a light brown. When this happens, pour it onto the cooled shortbread and spread evenly with a knife. Caution! Don’t be tempted to put a tongue or finger into the caramel as it is extremely hot!
Let the caramel cool.
Optional: When the caramel is ready for pouring, add one single-portion box of coco-pops or rice krispies. Stir in quickly, then pour. This gives a ‘toffee crisp’ effect.

Melt the chocolate either over water, or in a microwave for about 1 minute, stirring halfway through. Spread over the caramel. Cool at room temperature or in a fridge.

Cut the shortbread into 24 pieces (I do 8 x 3). This is easier with the shortbread at room temperature.

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