For the short bread
- 200g butter
- 100g sugar
- 275g plain flour
For the caramel
- 200 g unsalted butter
- 3 tbsp caster sugar
- 4 tbsp golden syrup
- 1 tin of condensed milk (397g)
For the top
- 200g milk chocolate
- 100g white chocolate
Time: Prep time - 20 mins. Bake time - 20 mins. Chilling time - 2-4 hours.
Festive tray bakes are always a must for me, they’re perfect for gifts and I get to eat all the off cuts 🙂 This is one of my Festive Tray Bake collection. I know these aren’t traditionally a Christmas thing, but Christmas is the only time I can pull out enough effort to make these. But I assure you they are worth it.
Preheat the oven to 180C/160 fan.
Make the shortbread by creaming together they butter & sugar – the butter must be soft. If you have a stand up mixer, use the paddle attachment.
Rub in the flour until a dough form. Press this in the base of a lined brownie tin, make the surface as even as possible as bake for 20 mins until golden on top.
Next make the caramel – put all the caramel ingredients in a pan over a low heat and stir until the sugar has dissolves and butter has melted. Turn up the heat to medium and boil for 5-10 minutes until the caramel is thicker and darker in colour. It will be super hot so please be careful!
Pour the caramel over the shortbread and leave int the fridge to firm for 1-2 hours minimum. I leave it overnight cos I find it too much to do in one day.
Next, melt both the chocolates separately, either in the microwave or in a pan over water. Pour the milk chocolate on to the caramel surface and tip the tin to the cover fully. Use the white chocolate to create whatever pattern you like!
Put back in the fridge for 1-2 hours to set before cutting. Take it out the fridge 10-15 mins before cutting to stop the chocolate snapping too much 🙂