Caramel Squares

caramel squares

Millionaire’s shortbread. A buttery crust, a thick layer of toffee, dark chocolate. Rich, delicious, decadent. I don’t see how one could need any more incentive to make these.


The recipe was originally posted by the lovely Mille® on I have metrified.


Caramel Squares


Shortbread crust:
100 g butter, at room temperature
3 tablespoons sugar
60 g cornstarch, sifted
85 g all-purpose flour, sifted


Caramel filling:
125 g butter
85 g brown sugar
2 tablespoons honey
1 (385 g/14 oz.) can sweetened condensed milk
1 teaspoon vanilla essence


Chocolate topping:
240 g dark chocolate, melted


Preheat oven to 175°C. Line and grease an 18 cm x 28 cm (7″ x 11″) tin.
To make crust: Place butter and sugar in a bowl and beat until light and fluffy.
Sift in the cornstarch and the plain flour; mix. Turn onto a lightly floured surface and knead briefly to make a smooth dough.
Press the dough into the prepared tin and bake for 25 minutes, or until firm.
To make filling: place the butter, brown sugar and honey in a saucepan. Cook over medium heat, stirring constantly, until the sugar melts and the ingredients are well combined. Bring to the boil and simmer for 7 minutes.
Beat in the sweetened condensed milk and the vanilla essence.
Pour the filling over the baked crust and bake for 20 minutes longer.
Allow to cool completely.
Topping: Melt the chocolate over the top of a double boiler, and spread the melted chocolate over the filling. Set aside until firm, then cut into squares.

Store squares at room temperature in an airtight container.


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