More salted caramel goodness! These bars have a buttery shortbread base with a thick salted caramel filling and white chocolate topping.
For the shortbread –
185g/ 1 1/3 cups plain flour
50g/ 1/3 cups soft light brown sugar
130g/ 4 1/2oz/ 1 stick cold unsalted butter, cubed
For the caramel –
150g/ 5oz/ 1 1/4 stick unsalted butter
150g/ 1 cup soft light brown sugar
400g tin condensed milk
1-2 teaspoons sea salt + extra for sprinkling
For the topping –
150g/ 50z white chocolate
– Preheat the oven to 180°C/ 350°F/ gas mark 4. Grease an 8″ square tin.
– Mix the flour and sugar in a bow. Rub in the butter until the mixture resembles fine breadcrumbs, then press in to the tin. Cook for 25-30 minutes until firm to touch and lightly browned. Leave to cool in the tin.
– To make the caramel melt the butter and sugar in a pan on a low heat. Add the condensed milk and bring to the boil. Reduce the heat and cook for another couple of minutes stirring continuously until the mixture thickens. Stir in the salt. Pour the caramel over the shortbread, sprinkle with sea salt and leave to cool.
– Slowly melt the chocolate in a bowl over a pan of how water. Pour the melted chocolate over the cooled caramel and leave to set. Cut into squares of bars.