Caramel shortbread


Yesterday, I made caramel shortbread because my daughters want to learn about making caramel. I had never attempted caramel myself so I figured the only solution was to have a go at it on my own first. The above picture is of what remained this morning. Wow are these rich and yummy! I tried to have two yesterday but these things are too rich for even me to have more than one without a very poorly tum ensuing.

Now for the recipe!

For the short bread layer:
1/2 cup butter (real thing guys)
1/4 cup sugar
1 cup flour
1/4 cup almond flour

Beat these items until a dough ball then press into a 9″x 13″ baking pan that is lined in parchment. The parchment must cover bottom and sides or you will have a witch of a time getting the bars out. Bake at 350F (175C) for 20-25 minutes. Let cool in the pan a few minutes while making the caramel.

Next step is the caramel.

Add to a med sauce pan:
3/4 cup butter
1/2 cup sugar
3 tablespoons dark corn syrup
14oz sweetened condensed milk

Melt these items together and bring to a boil. Boil (I did this on a gentle boil) for about 5-7 minutes (I did 7 minutes).
Pour the thickened caramel onto the shortbread which is still in the pan. Allow to cool for about 40 minutes. Now onto the third layer.


In the saucepan melt:
8 oz of chocolate (either chips or 8 chocolate baking squares)
2 tablespoons coconut oil.

Gently on low heat melt the chocolate until smooth and pour over the caramel. Put in the freezer and allow the chocolate to set.


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