Ingredients:
Shortbread:
315g Plain flour
95g Caster sugar
220g butter, softened
Caramel:
100g Butter
100g Light muscovado sugar
2 x 397g Cans condensed milk
Topping:
Enough chopped nuts/chopped hazelnuts to lightly cover the top of the caramel
125g Plain chocolate
125g Milk chocolate
Method:
1. Preheat your oven to 180 degrees.
2. Mix together the shortbread ingredients, they should form a dough like ball.
3. Flatten the shortbread mixture into a 35 x 25cm, lined baking tray.
(Use your hands, small rolling pin to do this)
4. Use a fork to prick along the entire shortbread base, this will stop air bubbles from rising - it isn't just for show!
5. Bake for 15-20 minutes, until lightly brown and set aside to cool.
6. To make the caramel, use a good non stick sauce pan and pour in all the ingredients.
7. Stirring all the time, slowly bring the caramel to the boil, then keep on a low simmer until the mixture thickens - about 10minutes.
8. Pour the caramel over the shortbread in an even layer.
9. Top with the chopped nuts and leave to cool - I usually put mine in the fridge.
10. When the caramel is set it's time to melt the chocolate for the topping - I challenge anyone not to lick their fingers whilst doing this. I have made these twice during lent, and my it was tough!
11. Break the chocolate into a glass bowl.
12. Fill a sauce pan with boiling water and place the glass bowl over the top with the chocolate in.
13. Melt the chocolate over the water, stirring continuously until smooth.
14. Pour the chocolate over the caramel. It may not look like quite enough at first but use a spatula to spread it over the whole tray. You can use more chocolate, but then it's more likely to break up when you chop the bake up into slices.
15. Pop into the fridge, or in a cool place to set.
(I have been known to put mine in the freezer for 20 minutes to speed things up)
16. Once set, use a knife to cut to your preferred size, and enjoy.
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