Salted Chocolate and Caramel Squares

Shortbread base topped with rich salted caramel and smooth dark chocolate, chilled then cut into sixteen indulgent squares.

Baking Vegetarian Dessert Chocolate Caramel

Estimated Nutrition

Calories

327.5

kcal / serving

5240.5 kcal total

Carbs

28.5g

per serving

455.5 g total

Fat

22.6g

per serving

361.2 g total

Protein

2.7g

per serving

42.8 g total

Cook Time

minutes

Serves

squares

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Cornflour

Golden Caster Sugar

base ingredient

225

Golden Caster Sugar

for the caramel

225

Dark Chocolate

70 per cent cocoa solids

Dairy

tbsp

Butter

for greasing

140

Unsalted Butter

for the base

150

Single Cream

Butter

cubed for caramel

Butter

for topping

GrainsCereals

175

Plain Flour

Liquids

100

Water

NutsSeeds

Almond

toasted and finely chopped

pod

Vanilla

seeds scraped out

0.5

tsp

Salt

Method

Pour chocolate over the caramel, smooth out, and chill for 30 minutes before cutting into 16 squares.

Melt chocolate and butter in a heatproof bowl over simmering water.

Stir in cream, butter, and salt, then pour the caramel over the shortbread and cool.

Preheat the oven to 160°C and grease a 20cm x 23cm baking tin with butter.

Heat sugar and water in a pan until dissolved, then simmer until dark amber.

Press the mixture into the tin and bake for 35-40 minutes until lightly golden, then cool.

Sift flour, cornflour, and sugar into a bowl and stir in almonds, butter, and vanilla seeds.