This is one of my guilty pleasures – there isn’t anything that rivals the combination of the buttery shortbread base, the salty, sweet caramel and the snap of the crisp, dark chocolate. I haven’t met anybody who doesn’t like this!
Makes approximately 20 pieces
Ingredients
Base
300g shortbread biscuits
70g butter
Salted caramel
150g butter
150g dark brown sugar
1 can (397g) condensed milk
1 ½ tsp sea salt
1 tsp vanilla extract
250g dark chocolate, 70% cocoa solids (if you're not a fan of dark chocolate, use a good quality milk chocolate instead)
Sea salt for sprinkling
20cm by 30cm silicone tray (or 20cm by 30cm baking dish greased and lined with greaseproof paper)
Directions
For the base
Place the butter in a heavy based saucepan and melt slowly, over a low heat.
Place the shortbread into a food processor and blitz until they are the consistency of fine breadcrumbs.
Add the melted butter to the shortbread, and blitz again until well combined.
Empty the shortbread mix into your silicone tray and press down firmly with the back of a spoon until you achieve a firm base.
Place into the fridge whilst you make the salted caramel.
For the salted caramel
Place the butter, vanilla extract and brown sugar into a heavy based pan and heat over a gentle/medium heat until the butter has melted and the sugar has dissolved, stirring regularly.
Add the condensed milk and use a whisk to mix the ingredients together.
Increase the heat and allow the mixture to come to a boil (there should be bubbles on the surface).
Allow the mixture to boil for 2 minutes, whisking at regular intervals (the mixture should thicken up).
Add the salt and mix again.
Pour the salted caramel onto the shortbread base and then return to the fridge for 40-50 minutes to allow the caramel to set completely.
For the chocolate
When the caramel has set, pour some just boiled water into a small saucepan and place onto a low heat to simmer.
Break the chocolate into pieces and place into a glass bowl (ensure that the bowl will sit comfortably on top of the saucepan).
Place the glass bowl on top of the saucepan and allow the heat from the simmering water to gently melt the chocolate; this will take approximately 5 minutes, give it a gentle stir every now and again.
When the chocolate has completely melted and is lovely and silky smooth, pour the chocolate over the set caramel.
Return the tray to the fridge to set (at least 1 hour).
When set, remove the tray and use a warmed sharp knife (dip the knife into a jug of just boiled water) to cut the shortbread into approximately 20 pieces.
Sprinkle a little pinch sea salt on to the top of each slice.
*To get a clean finish when cutting the shortbread, allow the warmed knife to sit on top of the chocolate for a few seconds before pressing down to cut through.
Keep in an airtight container (also keeps well in the fridge).
Perfect with a cup of tea x