Makes: 32, Calories: 313
Ingredients
Shortbread:
- 300g unsalted butter, softened. 2253
- 150g caster sugar. 600
- 300g plain flour. 1026
- 150g corn flour. 540
- Pinch of salt
Caramel:
- 250g unsalted butter. 1878
- 100g caster sugar. 400
- 60g golden syrup. 366
- 397g tin condensed milk. 1278
- ⅛ tsp salt
Chocolate:
- 200g milk chocolate chips TtD. 1124
- 100g dark chocolate chips TtD. 533
- (OR, x4 85g bars Cadbury Darkmilk)
Method
- Preheat oven to 130°C Fan/Gas Mark 2.
- Grease and line 14x10" Pyrex dish, OR, 4x 7.¾x5" Pyrex dishes.
- Shortbread: In large mixing bowl; Cream butter and sugar with wood spoon.
- Sift in flours and salt. Mix well.
- Press into dish and bake for 60 mins. (60 mins for 7.¾x5" dishes)
- Remove from oven. Cool for 30 mins. (20 min for 7.¾x5" dishes).
- Caramel: In large saucepan; Melt butter, sugar, golden syrup and condensed milk over medium heat.
- Stir constantly until sugar dissolves.
- Turn up heat. Boil for 7 mins, stirring constantly so it doesn't burn in pan base.
- Stir until caramel is deep golden and has thickened to soft fudge consistency. Should pull away from sides of pan.
- Stir in salt. Pour caramel over shortbread. Level.
- Leave to set for 30 mins or until chewy. (20 min for 7.¾x5" dishes).
- Chocolate: Melt chocolate in large Pyrex bowl over Bain Marie (small pan of simmering water). Do not let water touch chocolate!
- Pour melted chocolate over cooled caramel and level.
- Cool at room temp for 30 mins.
- Chill until firm (2-2.½ hours).
- Cut into 24-32.
Calories = 9998
- 9998 / 24 = 417 each
- 9998 / 32 = 313 each
Tip: Takes 6.½ hours to make from scratch in large dish, OR, 5 hours in small dishes (cool faster), but get ahead by baking shortbread the day before.
Tip: Once chocolate is poured, rapidly jiggle dish to level. Pop risen bubbles with toothpick.
Tip: Use Cadbury’s Dark Milk 85g x4 bars = 340g total and 1911 cals for chocolate section.
