The combination of crumbly shortbread, smooth sweet caramel and rich dark chocolate is an utter delight and a firm favourite amongst sweet treats. This recipe makes it easy for you to create your own, particularly using the pre-made caramel. The addition of toffee firms it up a little making it slightly less squidgy to eat.
This is a perfect treat for a picnic, a party or just to indulge.
60g caster sugar
110g plain flour
397g tin carnation caramel
80g toffees (about 10 toffees)
240g plain chocolate
Grease and line a cake tin (20 x 20 cm tin square).
Cream together the butter and sugar using a mixer or a wooden spoon until creamy.
Sift the flour and cornflour into the butter mix. Crumble and work in with your hands, making a smooth dough.
When the mixture starts to bind together, press it into the prepared cake tin and prick with a fork.
Chill for half and hour before baking.
Bake in a preheated oven at 175c for 15 mins until just firm and slightly golden around the edges. When baked, remove from the oven and leave to cool completely.
To prepare the toffee, empty the carnation caramel and toffee into a saucepan. Heat through and leave on a low heat, stirring until the toffee has dissolved and blended into the caramel. To help them blend, press down carefully on any toffee lumps with a silicone spatula.
Take the caramel off the heat and leave to cool.
When the shortbread and caramel have cooled, pour the caramel over the shortbread.
break the chocolate into chunks and place in a glass bowl over a simmering pan of water. About 1cm of water should be ok to keep up the steam required to heat the glass bowl and melt the chocolate. Stir with a spatula until all the chocolate has melted.
When the chocolate is smooth and lump free, pour overthe cold caramel and carefully spread flat.
Sprinkle with edible gold sparkles for extra sumptuousness. leave this to cool and firm up before cutting.
Once all is set, cut into portions and serve.
Eat and enjoy!!