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Mary Berry Caramel Shortbread Recipe

Mary Berry Caramel Shortbread Recipe

Are you looking for the perfect sweet treat? This classic Mary Berry Caramel Shortbread Recipe is the answer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine British
Servings 12
Calories 326 kcal

Equipment

  • Baking Tin
  • Baking paper.
  • Mixing Bowl
  • Medium saucepan
  • Wooden Spoon
  • Heatproof Bowl

Ingredients
  

INGREDIENTS FOR THE SHORTBREAD BASE:

  • 225 g PLAIN FLOUR
  • 175 g UNSALTED BUTTER
  • 75 g CASTER SUGER

INGREDIENTS FOR THE CARAMEL FILLING:

  • 150 g UNSALTED BUTTER
  • 150 g LIGHT MUSCOVADO SUGAR
  • 1 can CONDENSED MILK
  • 2 tbsp GOLDEN SYRUP

INGREDIENTS FOR THE TOPPING:

  • 300 g MILK CHOCOLATE

Instructions
 

  • Preheat your oven to 160 degrees Celsius fan. Line your square baking tin with non-stick baking paper.
  • Add the flour and butter into a large bowl. Rub them together with your fingertips until fine crumbs form.
  • Stir in the caster sugar smoothly. Knead the mixture gently until a soft dough forms.
  • Press the dough firmly into the lined baking tin. Prick the surface all over using a metal fork.
  • Bake for twenty minutes until pale golden. Remove the tin and let the base cool completely.
  • Add the caramel butter, muscovado sugar, and condensed milk into a saucepan. Pour in the golden syrup now.
  • Heat gently until the sugar dissolves completely. Bring the mixture to a boil while stirring constantly.
  • Simmer for six minutes until thick. The caramel will turn a deep golden fudge color.
  • Pour the hot caramel over the cooled shortbread base. Spread it evenly and let it set at room temperature.
  • Melt the chocolate pieces in a heatproof bowl over simmering water. Do not let water touch the chocolate.
  • Pour the melted chocolate over the set caramel layer. Spread it smoothly to the edges using a spatula.
  • Leave the tray to set fully in a cool place. Slice into neat squares using a warm sharp knife.

Notes

  • Stir the caramel constantly because condensed milk burns very quickly.
  • Let the caramel cool fully before adding the melted chocolate layer.
  • Use a hot knife to cut clean squares without cracking chocolate.
  • Press the shortbread firmly to prevent a crumbly base later.
  • Choose high-quality chocolate for the best rich flavor experience.
Keyword Mary Berry Caramel Shortbread Recipe