Lyle's Chocolate Caramel Shortcake Recipe Lyle's Chocolate Caramel Shortcake Recipe It’s no secret that the magical combination of shortbread, caramel and chocolate is just heavenly! That’s why these super-tasty bite-sized treats are perfect for picnics, parties, or just for when you want a little sweet something (or lots of little sweet somethings!) Categories: biscuits & brownies dessert picnics Yields 12 Prep Time 25 minutes Cook Time 30 minutes Ingredients FOR THE BASE 125g butter 50g Tate & Lyle Caster Sugar 175g plain flour, sieved FOR THE FILLING 125g butter 50g Tate & Lyle Caster Sugar 2 tbsp Lyle's Golden Syrup 150ml condensed milk FOR THE TOPPING 150g dark chocolate Instructions HOW TO MAKE CHOCOLATE CARAMEL SHORTBREAD Follow this simple 5-step caramel shortcake recipe to experience the ultimate blend of deliciousness and scrumptiousness! Preheat the oven to 180ºC/350ºF/Gas mark 4. Cream together butter and Tate & Lyle Caster Sugar for the base until light and fluffy. Add the flour and stir until the ingredients are thoroughly mixed. Knead until smooth. Press this dough evenly into a 20cm square tin and prick the surface using a fork. Bake for 25-30 minutes, remove from the oven and leave to cool in the tin. Meanwhile, place the filling ingredients into a saucepan and stir until the sugar has dissolved. Bring to the boil slowly, then cook, stirring continuously for 5-7 minutes. Cool slightly, then pour over the biscuit and leave to set. For the topping, melt dark chocolate in a glass bowl over a pan of simmering water and spread over the caramel. Leave in the fridge to set and then cut into 12 squares with a sharp knife. CHEF'S TIP As long as they’re stored in an airtight container, your scrumptious chocolate and caramel shortbread bites will keep for about a week – if they last that long! If your caramel has set too hard when you take it out of the fridge, then you may have slightly overdone it. But don’t worry, just leave it to set at room temp when you pour the chocolate over it – that should help to soften up the caramel a bit.
