Description
A decadent dessert featuring a buttery shortbread base, gooey caramel layer, and a rich chocolate topping.
Ingredients
Scale
- 200g Shortbread Biscuits
- 100g Unsalted Butter
- 400g Sweetened Condensed Milk
- 100g Brown Sugar
- 4 Tablespoons Golden Syrup
- 200g Dark Chocolate
- 50g Milk Chocolate
Instructions
- Preheat the oven to 180°C (350°F).
- Create the base by crushing the shortbread biscuits and mixing with melted butter.
- Press the mixture firmly into the bottom of the prepared baking dish.
- Combine sweetened condensed milk, brown sugar, and golden syrup in a saucepan over medium heat.
- Cook until the mixture thickens and turns golden, about 10–15 minutes.
- Pour the caramel over the shortbread base and bake for 15-20 minutes.
- Cool completely at room temperature.
- Melt dark and milk chocolate and pour it over the cooled caramel layer.
- Let the slice set at room temperature or refrigerate until firm.
- Cut into squares and serve.
Notes
Store in an airtight container in the fridge. Can be made gluten-free by using gluten-free shortbread biscuits.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg