Total Time
55mins
Prep 30 mins
Cook 25 mins

This recipe is from the Complete Baking Cookbook. Cooking time does not include time for cooling.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Grease a 9 in square pan.
  3. Add sifted flour and ½ c butter pieces together.
  4. Rub the butter in with your fingers until it is fine crumbs.
  5. Add 3 tbsp softened brown sugar and mix to form a firm dough.
  6. Press dough into the bottom of the pan and make holes in it with a fork.
  7. Bake for 20 min until golden.
  8. Cool in the pan.
  9. In a sauce pan sprayed with non-stick spray, mix 10 tsp butter, 3 tbsp softened brown sugar and sweetened condensed milk.
  10. Bring to a boil, stirring constantly.
  11. Reduce heat and cook for 4 to 5 min, until the caramel is pales gold and is coming away from the sides of the pan.
  12. Pour the hot caramel over the shortbread and spread evenly.
  13. When the caramel is cool and firm (make sure of this), melt the chocolate.
  14. Spread the melted chocolate over the caramel and let cool.
  15. Cut into bars.

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