Name Chocolate Caramel Shortbread


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For the topping:
* 3 1/2 oz (100g) bar plain chocolate

For the base:
* 4oz (100g) soft margarine
* 2oz (50g) caster sugar
* 6oz (150g) plain flour

For the caramel:
* 4oz (100g) margarine
* 3oz (75g) caster sugar
* 2 level tablespoons golden syrup
* 6oz (193g) can condensed milk

1. Measure all the ingredients for the base into a bowl and work to a firm dough.
2. Press the dough into a rectangular microproof dish measuring 5x9 inches (13 x 22.5cm) with the back of a metal spoon, or the palm of the hand. Prick with a fork and cook on full power for 1 minute, then on medium power for a further 4 1/2 minutes. Leave to stand until cold.
3. For the caramel, measure all the ingredients into a deep microproof bowl. Cook on medium power for 6 minutes, stir well, then continue to cook on medium power for a further 4-5 minutes until caramel coloured. Beat well until smooth and spread over the shortbread base. Do take great care as the mixture will be extremely hot. Leave to set.
4. Break the chocolate into a microproof bowl and heat on medium Power for about 1 1/2 minutes. Stir until smooth, return to the cooker if necessary to ensure all the chocolate has melted. Spread evenly over the caramel topping, and lightly swirl the top with a fork. Leave for several hours to set before dividing into fingers. Store in an airtight tin.

Power Levels: Full and Medium
Cooking Time: about 18 Minutes
Makes: 16

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