Buttery, delicious, melt-in-your-mouth shortbread with an ooey gooey caramel layer topped with a dark chocolate layer, these cookies are simply irresistible! This recipe is so so good but on days when you only want a dessert for just a small number of people, that is when a small batch recipe comes into play.
My daughter has been asking me to make more caramel slices since I gave most of the ones I baked a couple of weeks ago and left her only a couple of slices. She also requested for a thicker cookie base to balance out the sweetness of the caramel, so here we go.
Ingredients:
Shortbread layer:
Butter 100 g
Icing sugar 25 g
All purpose flour 105 g
Salt 1/4 tsp (optional if using salted butter)
Caramel layer:
Butter 57 g
Brown sugar 65 g
Sweetened condensed milk 1/3 cup
Honey 1 Tbsp
Salt 1/4 tsp
Vanilla extract 1/4 tsp
Chocolate layer:
1 cup dark chocolate chips
Butter 50 g
Corn syrup 1 tsp
Note: I like using salted butter for mine as caramel slices is a rather sweet cookie.
Preheat oven to 176C. Line a 20 x 9 x 7 cm (8 x 3.5 x 3") loaf pan with baking paper.
In a food processor, process ingredients for shortbread layer till a soft dough forms.
Press dough into prepared loaf pan as flat and evenly as possible.
Bake for 25 mins till golden brown. Remove and cool completely.
In a small saucepan, place all the ingredients for the caramel layer. Bring mixture to a boil while stirring constantly for 5 mins. Remove from heat and stir for 3 mins.
Pour mixture over shortbread layer evenly. Cool, then set in fridge for at least 30 mins.
In a microwavable bowl or jug, place ingredients for chocolate layer. Microwave in 20-second bursts, stirring well between bursts till 80% melted. Stir till completely melted and smooth.
Spread chocolate over caramel layer evenly. Cool for 30 mins then refrigerate for at least 1 hour before slicing. Make 8-9 slices.
Simply irresistible!