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Australian Caramel Shortbreads

A community recipe by FionaS

Not tested or verified by Nigella.com

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Introduction

Caramel Shortbreads in response to Nigella's plea for help!

Ingredients

Serves: 12

For the Base

5 ounces butter (at room temperature)
¼ cup granulated sugar
1¼ cups all-purpose flour

For the Topping

4 ounces butter
½ cup soft light brown sugar
1½ tablespoons light corn syrup
½ cup sweetened condensed milk
1¼ cups milk chocolate chips

Method

Australian Caramel Shortbreads is a community recipe submitted by FionaS and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 180 C.

To make the base:

In a medium bowl, mix together butter, granulated sugar, and flour until evenly crumbly. Press into a 23cm square baking pan.

Bake in preheated oven for 20 minutes. Remove and set aside.

To make the topping:

In a 2-2.5 litre saucepan, combine butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes.

Pourover baked crust (warm or cool). Cool until it begins to firm.

Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth.

Pour chocolate over the caramel layer and spread evenly to cover completely. Chill.

Cut into 4cm squares. These need to be small because they are so rich.