How to cook/bake easy & fast caramel chocolate shortbread

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Get your supplies ready for the base. Here you need the butter/margarine, the plain flour and golden caster sugar. Place these in a food processor and process until the ingredients are binded together

Grease and line the bottom of a 23-cm/9-inch shallow square cake tin. Press your binded ingredients into the pan and level the top. It should look like this once done.

Bake in a preheated oven, 180•C/350•F, for 20-25 minutes or until it is golden brown in colour

This is what it should look like when it comes out of the oven

You can make the caramel for the next part of the recipe but it can be a bit tricky! It is a lot easier to just buy a can of caramel in a shop like I did!

Allow the shortbread base to cool. Then pour on the caramel over your shortbread base. This is what it should look like. Put this in your fridge for two hours to allow it to set and to be firm.

Next you need your bar of chocolate. I am using cooking chocolate which is good for melting and putting on baked goods.

Melt the chocolate. I'm melting it on my oven top with boiling water but you can also melt it in the microwave.

Once the chocolate is melted pour it over your shortbread and caramel. Then chill in your fridge until the chocolate is hard.

This is the finished product! It tastes amazing :)



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