An amazing shortbread biscuit base beneath a layer of heavenly caramel, finished with a chocolate topping and if you give the required setting time in the fridge, this slice will definitely amaze you but remember, don’t be tempted to try and portion the shortbread until everything is completely ready.
Preparation Time: 20 minutes Cooking Time: 25 minutes
- 200 g of plain/all-purpose gluten-free flour
- 50 g of granulated sugar
- A pinch of salt
- 100 g of softened and unsalted butter
- Half a tablespoon of whole milk
- 100 g of unsalted diced butter
- 30 g of soft light brown sugar
- A 14-oz. can sweetened condensed milk
- 20 g of light corn syrup
- 2 tablespoons of confectioners’ sugar
- 150 g of dark chocolate
- 100 g of white chocolate
- An 8-inch square baking pan lined with baking parchment
How To Make It?
- Preheat your oven to 190°C.
- Firstly, make the shortbread. Blend the flour, sugar, salt and butter in a bowl or using a food processor on pulse setting until the mixture is in fine breadcrumbs. Then, stir in the milk and put the shortbread mixture into the prepared baking pan. In order to make it even and compact, use the back of a wooden spoon or your hands to press the mixture across the base of the baking pan.
- Bake in the preheated oven for 20 to 25 minutes until you see the golden brown color, then remove.
- For the caramel, transfer the butter, sugar, condensed milk and syrup into a heavy-bottomed saucepan and melt together over low heat. Heat the caramel to a simmer while stirring regularly with a wooden spoon (using a wooden spoon is very important because otherwise the caramel will catch on the bottom of the pan and burn). Cook and stir continuously for 5 to 7 minutes, until your mixture thickens and begins to darken.
- Pour your caramel mixture over the shortbread base and spread with a spoon. But be careful not to touch the caramel at this phase as it’ll be extremely hot. Wait a bit to cool down completely.
- When the caramel has cooled down, melt your chocolates in separate bowls. Break the chocolates into small pieces and set the bowls over pans of simmering water. The important thing is that both chocolates need to be melted at the same time.
- Spoon the melted dark chocolate in evenly spaced spoonfuls onto the caramel first, and then between the dark chocolate, spoon the melted white chocolate. To make all of the caramel is covered in an even layer, use a table knife to swirl the two together.
- Place your pan in the fridge for a few hours, and once completely set, flip the pan onto your chopping board. Keep the shortbread upside down on the chopping board. This will prevent the chocolate from cracking too much when you cut. Next, portion into 12–15 pieces using a knife and serve chocolate-side up.
- You can keep it in an airtight container for up to one week.