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Ingredients

  • 1 ¼ cups all-purpose flour

  • ⅔ cup unsalted butter, softened

  • ¼ cup white sugar

  • ½ cup unsalted butter (for caramel)

  • ½ cup packed light brown sugar

  • ½ cup sweetened condensed milk

  • 2 tablespoons light corn syrup

  • 1 ¼ cups milk chocolate chips

Preheat the oven to 175°C (350°F)._Mix t

01

Prepare shortbread

  1. Preheat the oven to 175°C (350°F).

  2. Mix the flour, butter, and sugar in a bowl until crumbly.

  3. Press the mixture into the bottom of a 30 cm square pan.

  4. Bake for 20 minutes until golden and dry.

02

The caramel

  1. In a saucepan, heat butter, brown sugar, condensed milk, and corn syrup over medium-low heat.

  2. Bring to a boil and cook for 5 minutes.

  3. Remove from heat and stir for 3 minutes until smooth.

  4. Pour the caramel over the baked shortbread crust and let it cool for 2-3 hours.

_In a saucepan, heat butter, brown sugar
Microwave the chocolate chips in a bowl

03

Chocolate

  1. Microwave the chocolate chips in a bowl for 1 minute, stirring halfway through.

  2. Heat in 20-second intervals, stirring each time, until smooth and melted.

04

Serve

  1. Pour the melted chocolate over the caramel layer and spread evenly.

  2. Chill in the fridge for 30 minutes until the chocolate sets.

  3. Cut into bars and serve.

_Pour the melted chocolate over the cara
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