Chocolate Caramel Squares

Chocolate Caramel Squares

This tray bake does take a little time to make as there are 3 sections to it, from the crumbly melt in the mouth shortbread base to the gooey caramel filling to the solid chocolate topping. But trust me they are worth every minute as they are extremely yummy and make the perfect afternoon treat to go with a cup of tea. They will also store in an airtight container for a few days meaning they last longer.

Ingredients:

• 20/20cm tin.  However i used a 20/26cm tin and that worked absolutely fine.

For the shortbread base:

• 170g Plain Flour
• 60g Caster Sugar
• 120g Butter

 For the Microwave Caramel filling:

• 2oz Soft Light Brown Sugar
• 1 (397g) Tin Condensed Milk
• 3oz Butter

For Chocolate Topping:

• 200g Milk Chocolate, melted

Method

1. Pre heat oven to 170 fan, lightly grease or line a tin with greaseproof paper.

The Shortbread Base

2.  Place flour sugar and butter into a bowl.  With clean hands, rub the butter into the flour and sugar until it comes together to form a dough.

3.  Press the dough into the tin and flatten out to make an even base, then prick all over with a fork.  Bake in the oven for 20-22 mins.

For the Microwave Caramel

4.  While the shortbread is baking make the caramel.  Place the Sugar, Condensed Milk and Butter in a large microwave proof bowl.  Cook on HIGH for 6-7 mins stirring after every 1 minute.  Keep an eye on it in case it spills over as it does rise in the bowl and be careful as it is caramel and so it's extremely hot!!  Allow to cool for 3 mins.

  5.  Then pour over shortbread base and leave to set for 30 mins.

For the Chocolate Topping  

6.  Melt chocolate in the microwave, checking and stirring every 20 seconds, or over a pan of barely simmering water.  Once melted pour it over the set caramel, shake the tin gently side to side to smooth and level out the chocolate.

7. Next, put it in the fridge to set for at least 30 mins.  Then cut into 16 squares and enjoy!!

Rusty

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