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Ingredients
- Filling:
- 2 Large Tins (400g) of Condensed Milk
- Shortbread Base:
- 453g Self Raising Flour
- 340g Plain Flour
- 226g Corn Flour
- 680g Butter
- 226g Sugar
- Topping:
- 200g Cooking Chocolate (Milk or Dark to own taste)
Details
servings 45
Level of difficulty Average
Preparation time 15mins
Cooking time 180mins
Cost Average budget
Preparation
Step 1
Caramel Filling:
Place the condensed milk in a pan of water and bring to the boil
Step 2
Cook over a medium heat for 3.5 to 4 Hours (add boiling water as required - do not allow to boil dry)
Cool for at least 3 hours or overnight
Step 3
Shortbread Base:
Heat oven to 160 deg C/325 / Gas 3
Step 4
Melt butter and mix with all dry ingredients
Step 5
Press lightly into trays to desired thickness (usually 5 to 8mm for Caramel Shortbread)
Step 6
Prick all over with a fork
Step 7
Bake in the center of the oven for 35 to 40 mins until firm to the touch and lightly browned
Step 8
When shortbread is cool, open tin/s of condensed milk and spread over the shortbread
Step 9
Melt the chocolate in a bowl over a pan of hot water.
Spread the melted chocolate over the caramel and leave to cool.
Step 10
Just before set cut to portion size
Put in the fridge to set fully.
For best results make the caramel the night before and leave to cool overnight.
This recipe makes a lot of portions. You can cut all ingredients in half to make smaller amount.
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