Caramel Chocolate Shortbread Recipes

EASY MILLIONAIRE'S SHORTBREAD

Steps:

• Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
• To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
• Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
• Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
• To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won't affect the flavour.)
• Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
• For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.

CARAMEL SHORTBREAD SQUARES

Steps:

• Preheat oven to 350 degrees F (175 C).
• In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
• In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
• Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.

CARAMEL CHOCOLATE SHORTBREADS

Steps:

• Preheat the oven to 350ºF. Line a 9-inch square baking pan with aluminum foil, leaving about a 2-inch overhang on 2 sides. Spread the coconut in a single layer on a baking sheet and set aside.
• Beat the butter, vanilla and salt with an electric mixer on medium speed in a large bowl until smooth and creamy. Add the confectioners' sugar and mix on low until just incorporated. Beat in the flour in 2 batches to make a smooth dough.
• Lightly flour your hands and press the dough into the prepared baking pan. Bake the shortbread until the edges are firm and the top is dry, 28 to 30 minutes. Top the shortbread with the caramels in an even layer. Return to the oven along with the baking sheet of coconut and cook, tossing the coconut once, until the caramels are melted and the coconut is golden, about 10 minutes.
• Spray the back of a spoon with cooking spray and use it to spread the caramel all over the shortbread. Sprinkle with the chocolate and let sit until the chips are melted, about 5 minutes. Sprinkle with the toasted coconut and let cool completely, about 1 hour.
• Using the foil overhang as handles, lift the shortbread out of the pan and cut into 12 pieces.

CARAMEL CHOCOLATE SHORTBREAD

Steps:

• Grease and line the bottom of a 23-cm/9inch shallow square cake tin. Place the butter, flour and sugar in a food processor ans process until it starts to blind together. Press into the pan and level the top. Bake in a preheated oven, 180'C,350'F/Gas Mark 4, for 20-25 minutes or until golden.
• Meanwhile, make the caramel. Place the butter, sugar, syrup and condensed milk in a heavy-based saucepan. Heat gently until the sugar has melted. Bring to the boil, then reduce the heat and simmer for 6-8 minutes, stirring, or until very thick. Pour over the shortbread and chill in the refridgerator for 2 hours, or until firm.
• Melt the chocolate and allow to cool a little, then spread over the caramel. Chill in the refridgerator for 2 hours, or until set. Cut the shortbread into 12 pieces using a sharp knife.

CARAMEL SHORTCAKE OR MILLIONAIRE'S SHORTBREAD

Steps:

• BASE (first 3 ingredients):.
• Cream butter and sugar.
• Add the flour and stir to make a mixture that is soft and will go together when squashed.
• Lightly knead and then roll out or place into a deep Swiss roll tin.
• Press into place with the palm of your hand until even.
• Prick all over with a fork.
• Bake in the oven for 25 minutes gas 4.
• Cool in the tin.
• FILLING (middle four ingredients):.
• Place the butter, sugar, syrup, and condensed milk into a pan and bring slowly to a boil.
• Stir until the sugar is dissolved.
• Once boiling keep on a slow boil stirring all the time for about 5 to 7 minutes.
• Caramel should be thick and golden.
• Allow to cool.
• When cool pour over the biscuit mixture and leave to set.
• TOPPING (last 2 ingredients):.
• Melt the chocolate and butter over a pan of simmering water.
• Spread over top of the caramel layer.
• Cut into squares or fingers once set.
• Do not be put off by the stages; very easy and worth the wait. It looks like you have been in the kitchen and slaving over the cooker for hours. You will get compliments with this one.

CARAMEL CHOCOLATE SHORTBREAD

Steps:

• Preaheat oven to 180C/350F/Gas Mark 4. Grease and ine the base of a 23cm/9" square pan.
• Place butter, flour, and sugar in a food processor and process until they begin to bind together. Press the mixture into the prepared pan, and smooth the top. Bake for 20-25 minutes, or until golden.
• Meanwhile, make the filling. Place the butter, sugar, syrup, and condensed milk in a saucepan and heat gently until the sugar has dissolved. Bring to a boil and simmer for 6-8 minutes, stirring constantly, until the mixture becomes very thick. Remove the shortbread base from the oven, pour the filling over top, and chill in refrigerator until firm.
• To make topping, melt chocolate in a heatproof bowl set over a saucepan of gently simmering water (or in microwave, in 30 second intervals.) Remove from heat, leave to cool slightly, then spread or drizzle over caramel. Chill in refrigerator until set. Cut into 12 pieces with a sharp knife and serve.