Yield: 15 Little Blocks
For the shortbread:
- 125g salted Butter
- 20g Sugar
- 225g Flour
For the caramel:
- 1 x 379g tin Condensed Milk
- 100g Golden Syrup
- 1 teaspoon Vanilla Extract
- 150g salted Butter
For the topping:
- 300g good quality Dark Chocolate, chopped into small pieces
- 40ml Fresh Cream
Cream the butter and sugar very well. Add the sifted flour
Knead well and press into a small tray, making sure the shortbread mixture covers the base to a 5 mm thickness
Dock/prick the shortbread very well over the top
Bake at 160°C for about 30 minutes or until very light golden brown. Set aside to cool
For the topping, heat the condensed milk, syrup, vanilla and butter in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth.
Increase the heat and bring the mixture to the boil, stirring frequently. The caramel will thicken and turn golden in colour. Place a teaspoon of caramel onto a cold saucer and run your finger through this if it holds shape then it is ready. Set aside to cool slightly, pour this then over the cooled shortbread. Allow to cool completely, even overnight-if possible.
Melt the chocolate in a bowl set over a pan of simmering water (ensure that the bottom of the bowl does not touch the water) a l’ bain marie style, stirring occasionally. Heat the cream and add this to the melted chocolate.
Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely.
Cut into desired shapes.