Chocolate caramel squares
A slice of this decadent treat, with zesty shortbread, smooth caramel and dark chocolate topping is sure to hit the spot
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
35
MINUTES
Ingredients
For the shortbread:
175g cold butter
75g caster sugar
1 drop of vanilla essence
225g plain flour
zest of limes
For the caramel:
200g butter
1 tin of condensed milk
4 tbsp golden syrup
1 pinch of sea salt
For the chocolate top:
280g chocolate, broken into small pieces
10g butter
zest of 1 lime
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Method
Line a 9inch square cake tin and heat the oven to 180°C.
To make the shortbread combine the butter and the sugar until smooth. Add the flour and zest and slowly combine.
Press the dough into the base of the tin. Prick it all over with a fork and bake for five minutes at 180°C, then reduce the oven to 150°C and bake for a further 30 minutes, until golden.
In the meantime, add all of the ingredients for the caramel into a saucepan and heat for 10 minutes.
Allow the shortbread to cool for 20 minutes in the tin then pour the caramel on top. Allow to cool in the fridge until it has begun to harden.
Melt the chocolate with the butter and zest over a saucepan of boiling water. Do not stir while it is melting. Pour it over the caramel. Chill it in the fridge again and then cut it to whatever size squares you would like.
