A delicious and indulgent sweet treat perfect for bringing with you on the move
Ingredients
- 2 x 397 g tins of dulce de leche (also labelled ‘caramel’), or 2 x 397g tins of full-fat condensed milk, boiled
- 300 g (11oz) dark chocolate (55–70% cocoa solids) or milk chocolate, broken into pieces, or dark or milk chocolate drops
- 75 g (3oz) white chocolate, broken into pieces, or white chocolate drops
- for the shortbread biscuit base:
- 300 g (31/2oz) plain flour, sifted
- 100 g (31/2oz) caster sugar
- 200 g (7oz) butter, plus extra for greasing
- 25 x 40cm (10 x 16in) baking tin or swiss roll tin
Method
- Preheat the oven to 180°C (350°F), Gas mark 4, and grease the baking tin (or Swiss roll tin) with butter.
- First make the shortbread biscuit base. Mix together the flour and sugar in a bowl, then rub in the butter with your fingertips so that the mixture resembles fine breadcrumbs. Tip the mixture into the greased tin and press down with your hands to ensure the surface is even.
- Place in the oven and bake for 20 minutes or until light golden all over, then remove from the oven and allow to cool on a wire rack, leaving the shortbread in the tin.
- Pour the dulce de leche or boiled condensed milk over the shortbread once it has cooled, and smooth over evenly with a palette knife or spatula. Place in the fridge to chill for 20 minutes.
- Meanwhile, place the dark or milk chocolate pieces in a heatproof bowl and the white chocolate in another bowl. Set each bowl over a saucepan of simmering water and allow the chocolate to melt.
- Remove the caramel-covered shortbread from the fridge and pour over the melted dark or milk chocolate, smoothing it out evenly using a palette knife or spatula. Swirl over the white chocolate, then leave to set in a cool part of your kitchen but not the fridge. Cut into squares, rectangles or triangles to serve.
Notes
Makes 20 large or 40 small
