Recently all I’ve been buying from coffee shops is perfect squares of millionaire caramel shortbread. So when I saw a tin of ready made caramel in my cupboard I knew what I was going to make.
A crumbly biscuit base in which I used a low fat baking spread/butter. This is to make me feel better when eating it, as somewhere in the recipe is a low fat ingredient contribution. The chocolate and caramel are just fine!!! Lol 😉
I didn’t realise how simple it is to make this delicious treat. Just need to bake the base and the rest is just pouring, spreading and chilling!
One that the children would love to make and devour I’m sure!
Enjoy! I hope to be writing up some more recipes very soon. Have a beautiful day…Much love, D x
200g plain flour
165g low fat butter cold
70g caster sugar
1 tin ready made caramel (397g)
300g milk chocolate melted
Preheat the oven to 150c. Line a square baking tin with some grease proof paper
Throw in the flour, butter and sugar into a food processor and whizz until you have a breadcrumb like consistency
You can also mix the above ingredients using a mixing bowl and fingers
Take the base mixture and firmly level out using your fingers into the baking tin
Bake for 30 minutes or until lightly golden brown. Set aside to cool completely
Pour over the caramel onto the shortbread biscuit base. Spread evenly. Chill in the fridge for about 20 minutes
Finally remove the caramel and base from the fridge and pour on the melted chocolate
Set aside until the chocolate topping has hardened. Gently slice the shortbread into squares
The caramel may ooze out…don’t worry!
Make yourself a cuppa and enjoy!