1. In a medium bowl, mix together 3/4 cup butter,
white sugar, and flour until crumbly. Press into
the bottom of a greased 9x9 square baking pan.
Bake shortbread in preheated oven at 350 degrees
for 20 minutes. Remove and cool.
2. In a medium saucepan combine 1/2 cup butter,
brown sugar, sweetened condensed milk and
golden syrup. Bring to a light boil, reduce
heat, and simmer for 3-5 minutes - stirring
vigorously throughout. Remove from heat and
pour over cooled shortbread crust. Let caramel
cool and set at room temperature.
3. in a microwave-safe bowl, combine Dark
Chocolate and remaining 1 Tbsp. Butter. Heat in 30
second incremements until smooth (about 90 seconds
total). Spread melted chocolate over caramel layer
and leave to cool.
4. Once cool, sprinkle with sea salt. Using a warm
knife, cut into squares, serves and enjoy.
Originally Submitted
7/7/2016
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