Caramel Shortbread Recipe

Name: Caramel Shortbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 cup butter; 1/4 cup white sugar; 1 cup all-purpose flour; 1/4 cup ground almonds; 3/4 cup butter; 1/2 cup white sugar; 3 tablespoons golden syrup; 1 (14 ounce) can sweetened condensed milk; 8 ounces high quality milk chocolate; 1/3 cup toasted and sliced almonds

Servings: persons

1/2 cup butter
1/4 cup white sugar
1 cup all-purpose flour
1/4 cup ground almonds
3/4 cup butter
1/2 cup white sugar
3 tablespoons golden syrup
1 (14 ounce) can sweetened condensed milk
8 ounces high quality milk chocolate
1/3 cup toasted and sliced almonds

1
Beat 1/2 cup butter and 1/4 cup sugar until pale.
2
Add flour and ground almonds to form a soft dough.
3
Press dough into a 8 inch square pan that has been greased,lined with parchment paper.
4
BakeBake shortbread at 350 for 20 to 25 minutes,or untilpale golden brown.
5
Leave in pan until cool.
6
To Make Topping: Cook 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat.
7
Bring to a boil,stirring constantly.
8
Boil for 5 to 7 minutes until it has thickened and has a pale caramel color.
9
Spread caramel on cooled shortbread, and let set about 40 minutes.
10
Melt chocolate over low heat.
11
Spread melted chocolate on top of caramel and sprinkle on toasted almonds.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup butter, 1/4 cup white sugar, 1 cup all-purpose flour, 1/4 cup ground almonds, and more.

Yes, Caramel Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel Shortbread

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