Caramel Shortbread

A rich and indulgent layered treat with a buttery shortbread base, creamy caramel made from condensed milk, and a smooth chocolate topping.

Oven Temp: 180°C

Bake Time: 20–20 min

Ingredients

  • 375 g Plain flour
  • 113 g Caster sugar
  • 263 g Butter (softened)
  • 2 tins Condensed milk
  • 300 g Chocolate (for topping)

Instructions

  1. Preheat the oven to 180°C.
  2. In a large bowl, mix the flour, caster sugar, and softened butter together by hand until the mixture resembles breadcrumbs.
  3. Press the shortbread mixture into a lined baking tray and level the surface.
  4. Bake at 180°C for 20 minutes or until lightly golden. Set aside to cool.
  5. Meanwhile, boil the unopened tins of condensed milk in a pot of water for 2 hours to create caramel (ensure tins are fully submerged at all times).
  6. Once cooled slightly, open the tins and pour the caramel over the cooled shortbread base. Allow to set completely.
  7. Melt the chocolate and pour it evenly over the caramel layer.
  8. Let the chocolate set fully before slicing into squares.

Category: Traybake

Servings: Makes approximately 20 squares

2025