Chocolate-Topped Caramel Shortbread



Chocolate-Topped Caramel Shortbread

Makes 12

225 g (8 oz) McDougalls Plain Flour 75 g (3 oz) caster sugar 175 g (6 oz) margarine

Topping: 100 g (4 oz) margarine 200 g (7 oz) condensed milk 50 g (2 oz) soft light brown sugar few
drops vanilla essence 175 g (6 oz) plain chocolate, melted

Heat the oven to 180:C, 350:F, Gas Mark 4. Grease an 18 x 28 cm (7 x 11 inch) oblong tray. Mix flour
and caster sugar, rub in margarine and work mixture to a smooth dough. Place in prepared tin, press
down evenly, ***** with a fork and bake for 25 minutes until lightly golden. For topping, melt
margarine, condensed milk and brown sugar over a gentle heat. Boil for 5 minutes, stirring
continuously. Add vanilla essence and beat well. Pour evenly over the cooked base and allow to cool.
Spread melted chocolate over topping and allow to set thoroughly before cutting into fingers.


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