Shortbread and caramel chocolate bars

Shortbread and caramel chocolate bars

By
From
Atelier Confectionery
Makes
18
Prep
20 mins
Cooking time
45 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
175g unsalted butter
75g caster sugar
225g plain flour
1 batch Basic soft caramel chocolate filling
500g milk chocolate, tempered

For tempering technique

Quantity Ingredient
How to temper chocolate : Marbling
How to temper chocolate: Seeding

Method

  1. Preheat the oven to 160°C and line the base and sides of a 19 cm square cake tin with baking paper, then oil and line a baking tray with baking paper.
  2. Put the butter, sugar and flour in a large bowl and rub together to make a dough. Press the dough into the prepared cake tin and prick all over with a fork.
  3. Make indentation lines on the dough of 9.5 x 2 cm rectangles, then bake in the oven for 15–20 minutes. Remove from the oven and leave to cool on a wire rack.
  4. Meanwhile, put the caramel into a disposable piping bag and chill in the refrigerator until needed.
  5. Take the shortbread out of the tin and turn over onto a baking tray. With a palette knife spread some tempered chocolate over the shortbread until it is covered then leave to set in a cool dry place.
  6. Once set, turn over and cut into the rectangles. Remove the caramel from the refrigerator and pipe along the length of the shortbread. Put the shortbread caramels onto a wire rack with a tray underneath and pour ladlefuls of the chocolate over them. Let the chocolate drip down, tapping the wire rack on the tray. Gently lift the chocolate covered shortbread with a palette knife onto a baking tray and leave the chocolate to set in a cool dry place for at least 3–4 hours. Store in an airtight container in a cool dry place for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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