Caramel Squares

A soft melt in the mouth shortbread base, topped with a luscious layer of caramel and topped with a final layer of milk chocolate.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 150°C/130°C fan. Line a 8 x 8" square tin with baking paper allow for a bit to come up over the edges making it easy to lift out later.

Step 2

Cream the butter and sugar together until pale in colour, light and fluffy. I like to use a stand mixer but you can do this using a bowl and wooden spoon.

Step 3

Mix in the flour. When the mixture comes together, tip out onto the counter and knead briefly. Press the mixture into the base of the prepared tin. Press down on it with your hands until smooth and even. Bake for 30 minutes until just beginning to go golden on top. Remove from oven and allow to cool in the tin.

Step 4

To make the caramel add the sugar, syrup, butter and condensed milk to a saucepan and stir constantly over a low heat until the mixture becomes darker in colour and thicker. This will take 15 - 17 minutes.

Step 5

Quickly and carefully pour the caramel over the biscuit base. Shake and tilt the pan to make the caramel spread evenly over the biscuit base. Then set aside to cool.

Step 6

When caramel is cool. Melt the chocolate in a bowl suspended over a pan of hot water. Pour the melted chocolate over the caramel and again tilt and shake the pan to help it spread evenly. You may need a palette knife to help smooth the top.

Step 7

Cut into either 9 large squares or 12 medium.

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