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chocolate toffee shortbread

Ingredients For chocolate toffee shortbread

  • 6 oz
    butter
  • 1/2 tsp
    vanilla extract
  • 1 Tbsp
    syrup
  • 15 oz
    condensed milk
  • 6 oz
    butter
  • 6 oz
    sugar
  • CARAMEL TOPPING
  • 1 tsp
    baking powder
  • 2 oz
    cornstarch
  • 8 oz
    flour
  • 6 oz
    sugar
  • 6 oz
    semi-sweet chocolate chips

How To Make chocolate toffee shortbread

  • 1
    Shortbread: Cream together the butter and sugar, beating very well.
  • 2
    Sift together the flour, cornstarch and baking powder and beat into the butter and sugar.
  • 3
    Spread the mixture in a 12 inch long baking tin, about 1 to 2 inch deep and smooth even.
  • 4
    Bake in a preheated 350 oven for 20 minutes (or until golden brown).
  • 5
    Take the tin out of the oven and set aside to cool for 10 minutes while you make the caramel.
  • 6
    Caramel: Put all the ingredients for the caramel - except the vanilla - into a saucepan.
  • 7
    Over a moderate heat, stir until the butter has melted and the sugar dissolved completely.
  • 8
    Then bring the mixture to the boil and boil for 5 to 7 minutes.
  • 9
    Take the pan off the heat, stir in the vanilla and continue stirring for 2-3 minutes to cool it slightly.
  • 10
    Then pour it over the shortbread.
  • 11
    Leave to cool completely.
  • 12
    To finish, melt the chocolate over hot water and pour it over the caramel layer.
  • 13
    When it is cool, mark into squares with a sharp knife (makes 12 - 16).
  • 14
    Store in airtight container.

Categories & Tags for Chocolate Toffee Shortbread :

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