There comes a day when you feel like baking a comfort snack at home with minimal ingredients stored in your cupboard. Main course and starters are out of the question because your craving for a nice wintery dessert is kicking into high gear and there needs to something that sends those cravings away.
What better way to kick those cravings to the curb with a simple but delicious caramel shortbread squares. The decadence of melted chocolate poured over the base of a caramel layer and shortbread is to die for. It is the most “too good to be true” dessert recipe in our cookbook.
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These shortbread cookies are most delightful when served on a wintery evening
Start it off by preheating the oven to 175 degrees C
In a bowl, mix 2/3 cup of butter, white sugar and flour until they are well combined and evenly crumbled
Press the mixture into a baking pan and bake for 20 minutes
Remove from the oven and set aside for cooling
Add 1/2 cup of butter to a saucepan and let it melt
Then add the brown sugar, corn syrup and condensed milk and bring to a boil.
Let it boil for a further 5 minutes.
Remove the sauce pan from heat and beat the mixture with a spoon for 3 minutes.
Pour this mixture over the baked crust and cool it until it begins to start firming up.
Place the chocolate in a microwave safe bowl and heat for 1 minute while stirring at regular intervals.
Pour this chocolate on top of the caramel layer
Cut into 1 inch squares and serve