Chocolate Caramel Shortbread Bars
Ingredients
- 2 x Packs of Walker’s Shortbread Fingers
- 200g Unsalted Butter
- 3 tbsp Caster Sugar
- 4 tbsp Golden Syrup
- 397g Condensed Milk
- 300g NoviBloc Dark Chocolate
- 1 tbsp Coconut Oil
- Sprinkle of Sea Salt Flakes
Method
- Line a baking tray with greaseproof paper.
- Lay the Shortbread Fingers apart on the tray, ready for their toppings.
- Add the condensed milk, butter, sugar and golden syrup into a medium sized pan and melt on a medium heat till the sugar has dissolved. Stir the mixture to stop it from sticking to the base and sides of the pan.
- Once the sugar has fully dissolved, continue to heat the mixture on a higher heat until it reaches boiling point. Boil gently for 5 minutes stirring constantly. The mixture is very hot at this point so stir gently and take care not to splash.
- The mixture is ready when it has thickened and changed to a slightly darker golden colour. Remove the mixture from the hot pan, decant into a bowl and set aside to cool to room temperature. (If the mixture has separated to become grainy, due to overheating, mix with an electric mixer for a few minutes to make it smooth). The texture of the caramel once cooled should be like thick cream cheese.
- Scoop the room temperature caramel into a piping bag and pipe onto the top of the shortbread fingers in smooth lines. Cool in the fridge for 30 minutes and then apply a second coat of caramel.
- Melt the dark chocolate and the coconut oil in a bain-marie over gentle heat.
- Fully coat the caramel coated shortbread fingers withe melted chocolate mixture. Set on a wire rack to remove excess chocolate.
- Put in the fridge for at least 60 mins to set the chocolate.
- Remove from the fridge 30 minutes before eating. For the salted option, sprinkle the sea salt flakes over the chocolate topping before serving.