Total Time
40mins
Prep 20 mins
Cook 20 mins

These are rich short breads with a caramel and chocolate layer over the top. They are great for kids lunches and get-to-gethers

Ingredients Nutrition

Directions

  1. Grease a 9-inch square cake pan.
  2. Preheat oven to 375F Sift the flour into a mixing bowl and rub the butter into it with your fingers until the mixture resembles fine bread crumbs.
  3. Add the sugar and mix into a firm dough. Press the dough into the pan and prick the top all over with a fork Bake for 20 minutes, or until lightly golden.
  4. Let cool completely in the pan To make the caramel topping, place the butter sugar, and condensed milk in a non-stick pan and cook over a gentle heat, stirring constantly, until the mixture comes to a boil Reduce the heat and cook for 4-5 minutes until the caramel is pale golden and thick and is coming away from the sides of the pan.
  5. Pour the topping over the cooled shortbread base and let cool again. Melt the chocolate and spread over the top of the bar.
  6. Let let and cool.
  7. Cut the shortbread into squares of fingers and serve.
Most Helpful

These are great! Kids gobbled them up instantly! Making the caramel is the only part that can be tricky - don't use the microwave to speed things up and don't use the non-fat kind of sweetened condensed milk. Thanks!

amalie_dav December 16, 2008

These are really good! I lined my pan with parchment paper and let it hang over the sides so I could lift it out easily; glad I did because the caramel was sticky! The crust never really formed into a dough, but I was able to press it into the pan and it stayed together. DH said he could not really taste the caramel around the crust and chocolate flavors, but it gave it a nice gooey bite. Next time I will make it without the chocolate (I prefer caramel over chocolate). Made for Photo Tag.

AZPARZYCH September 16, 2010