Profoundly In Love With Food.

Dark Chocolate Caramel Shortbread

Dark Chocolate Caramel Shortbread

“The BEST millionaire shortbread in Newbury!” – Katy from Newbury


Ingredients and Equipment

A baking tray (12″ x 7″).

The Shortbread

  • 150g of plain flour.
  • 50g of self raising flour.
  • 25g of rice flour.
  • A pinch of salt.
  • 130g of butter.
  • 70g of sugar.

The Caramel

  • 120g of butter
  • 75g of brown sugar
  • 397g can of condensed milk
  • 30g of honey
  • Some coarse sea salt


The dark chocolate topping

  • 300g of dark chocolate


1.  Preheat the oven to 170C.

2. Mix the flour (sifted), sugar and a pinch of salt

3. Cut butter into small bits

4. Mix the butter with the flour mixture and rub until the texture resembles fine breadcrumbs.

5. Press the mixture into the base of the tin. Prick the shortbread lightly with a fork and chill for 10 minutes. Bake for 15 to 17 minutes. Leave to cool in the tin.

6.  To make the caramel, place the butter ( cut into small pieces) , brown sugar, honey and condensed milk in a pan using medium heat, then low heat for about 7 to 8 minutes or until the mixture has thickened slightly.  Pour over the shortbread and leave to cool.  Add small amount of coarse sea salt on top of the caramel.

7. Break the dark chocolate into small pieces and melt it in a bowl inside the oven using the residual heat. It takes a few minutes depending on the temperature of the oven.

8. Pour the melted chocolate over the caramel and leave to set. Cut into squares and ready to serve.



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