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Double chocolate caramel shortbread bars
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Indulgent chocolate overload in every bite.
Ingredients:
  • 1 egg yolk
  • 150g butter, softened
  • 90.00 gm firmly packed brown sugar
  • 250.00 ml plain flour
  • 49.50 gm self-raising flour
  • 395g can sweetened condensed milk
  • 53.60 gm golden syrup
  • 187.50 ml unsalted mixed nuts, roughly chopped (see note)
  • 200g milk chocolate, chopped
  • 9.20 gm vegetable oil
  • 50g white chocolate, melted
Instructions:
  • Preheat your oven to 160°C/140°C fan-forced. Grease a 20cm x 30cm lamington pan that is 3cm deep and line the base and sides with baking paper, leaving extra paper hanging over the long sides.
  • With an electric mixer, whip together 120g butter, sugar, and yolk until light and creamy. Mix in flours until fully incorporated. Press the mixture evenly onto the base of the pan. Bake for 20 minutes or until golden brown. Allow it to cool.
  • In a small saucepan over medium-low heat, combine condensed milk, syrup, and remaining butter. Stir and cook for 15 minutes until the mixture turns golden brown. Pour the caramel over the biscuit base, smooth the top, sprinkle with nuts, and gently press them into the caramel. Bake for 10 minutes.
  • In a small saucepan, melt milk chocolate and oil over low heat, stirring until smooth for about 5 minutes. Pour the chocolate mixture over the caramel layer. Chill for at least 2 hours, or overnight if possible. Remove slice from the pan, then drizzle white chocolate from a snap-lock bag over the milk chocolate. Let it set for about 20 minutes, trim the edges, and cut into 20 bars.

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