Butter Cookie Recipes - Chocolate Caramel Squares Recipe

Ingredients

BASE:

• 3 cups/450 g all purpose/plain flour

• 1/8 tsp salt

• 1 cup/250 g butter, softened

• 1/2 cup/100 g granulated sugar

• 2 tbsp water + more as needed

TOPPING:

• 1/2 cup/125 g butter, cut up

• 2 tbsp light molasses/treacle

• 2/3 cup/140 g granulated sugar

• 1 can (14 oz/400 ml) sweetened condensed milk

• 7 oz/200 g semisweet/dark chocolate, coarsely chopped

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Method:

1. Base: Preheat the oven to 350°F /180°C/ gas 4. Butter a cookie sheet and dust lightly with flour.

2. Sift the flour and salt into a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy.

3. Mix in the dry ingredients and enough water to form a soft dough. Transfer to the prepared cookie sheet and use your hands to press the dough to a thickness of 1/2 inch (1 cm).

4. Prick all over with a fork. Bake for 20-25 minutes, or until just golden. Cool completely on the sheet.

5. Topping: Melt the butter with the molasses, sugar, and condensed milk in a medium saucepan over low heat.

6. Bring the mixture to the boil, stirring constantly. Boil for 10 minutes, until it darkens and thickens.

7. Use a spatula to spread the topping over the shortbread. let cool completely. Melt the chocolate in a double boiler over barely simmering water.

8. Spread the melted chocolate evenly over the topping and let stand for 30 minutes, or until set. Cut into squares.