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Chocolate Caramel Squares Recipe

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This recipe for Chocolate Caramel Squares is from Kilmer Ladies Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the shortbread:
170g (3/4 c.) flour
60g (1/4 c.) sugar
120g (1/2 c.) butter

For the caramel:
1 397g (1 3/4 c.) can condensed milk
2 tbsp. golden syrup
60g (1/4 c.) sugar
120g (1/2 c.) butter

For chocolate topping:
1 100g (3.5 oz) bar milk chocolate, melted
Directions:
Directions:
Preheat oven to 350º C.

Lightly grease or line a 8"x8" square cake pan.

For the shortbread:
Sieve the flour and sugar into a large bowl. With clean hands, rub the butter into the mixture until it comes together in dough.
Press it into the bottom of the cake pan, spread evenly and prick with a fork all over.
Bake for 15-20 minutes or until golden brown.

For the caramel:
While the shortbread is baking, pour the condensed milk, syrup, sugar and butter into a saucepan.
Cook over low heat, stirring constantly. This takes a while but has to be done carefully otherwise it will stick to the pan and burn. Watch it closely, and when it turns a deep caramel color, pour it over the shortbread.

Allow it to cool for 30 minutes or so, then pour over melted chocolate. Transfer to fridge for another 30 minutes or so to set before slicing into squares.

They will keep for 5 days if stored in an airtight tin or the refrigerator.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Melt the chocolate in a microwave by checking and stirring every 10 seconds.

Use a mixture of different chocolate if you like - try mixing dark/milk/white and swirl together. Pour over the caramel shortbread and return to the fridge to set.

 

 

 

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