BAKING: EASTER CARAMEL SHORTBREAD

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  • Caramel Shortbread is a gorgeous, very sweet treat that many of us love. You’ve got three layers of absolute decadence, the smooth, hard chocolate topping which your teeth sinks through until it reaches the luscious, gooey caramel before meeting a crisp, golden shortbread. You definitely don’t need much of this to be satisfied! Getting close to easter now, I wanted a bit of an ode to the spring holiday so topped mine with mini eggs and adorable Malteaser bunnies! I hope you love this recipe as much as I do!
  • YOU WILL NEED:
  • 300g unsalted butter, softened
  • 160g plain flour
  • 397g condensed milk
  • 200g caster sugar
  • 100g milk chocolate
  • 200g plain chocolate
  • Any toppings you want to decorate, e.g. Creme eggs, mini eggs, malteaser bunnies…go wild!
  • A square or rectangle baking tin with baking paper

step1

1) After preheating your oven to 180ยฐC, you want to combine 150g of the unsalted butter with 50g of caster sugar before adding in all of the flour. You’ll end up with a crumbly mess that to me looks a bit like popcorn!

step2

2) Dump this into your greased baking tin and using the back of a wet spoon (this really helps, trust me!), work the mixture evenly into the corners of the tin. When this is done, prick with a fork all over and pop into your oven for roughly 25 minutes or whenever it is golden brown. Then remove and leave to cool completely.

step3

3) For the caramel, add the condensed milk, 150g of butter and 150g caster sugar to a saucepan which you want over a low heat. You need to stir this constantly and when it’s all melted together, turn up the heat to about medium but you need to keep your eye on it at all times and KEEP STIRRING!

4) The mixture should thicken and turn golden and after about ten minutes when it’s boiling ever so slightly (I’m talking the odd bubble, here and there), remove the pan from the heat and pour into a bowl to allow it to cool slightly. Once your shortbread is completely cool, pour over the gorgeous, thick caramel and leave in the fridge for an hour.

5) Break up all your chocolate into a microwavable bowl and pop it in the microwave for 30 second intervals until it’s almost completely melted and then stir. The heat well help melt the remaining chocolate.

step5

step6

6) Pour the melted chocolate over your shortbread and caramel and leave for a further 30 minutes in the fridge. When you add your extras to the chocolate layer, you don’t want it to melt because of the heat of the chocolate but you still want it to stick well. Add absolutely anything you want, I went with an easter theme but you can choose anything you’d like!

step7

7) After another hour or so in the fridge, cut your shortbread into whatever size pieces you so desire!

headereaster

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As you can imagine, these were very difficult to photograph! There is not much ‘pretty’ about them, but they are certainly seriously tasty! Let me know if you’re planning on doing any baking this Easter!

Emily x

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