Polka Dot Caramel Squares

No explanation required other than….

Shortbread Ingredients

  • 170g plain flour
  • 60g caster sugar
  • 120g butter

Caramel Ingredients

  • 1 tin condensed milk
  • 2 tablespoons golden syrup
  • 60g caster sugar
  • 120g butter

Chocolate Topping

  • 300g milk chocolate, melted
  • One packet milky bar buttons

Method

  • Preheat oven to 170c
  • Line a brownie tin with grease proof paper
  • For the shortbread – sieve the flour and sugar into a mixing bowl. With clean hands, rub the butter into

mixture until it comes together into a dough. Press the dough into the bottom of your prepared brownie

tin, spreading evenly and prick with a fork all over. Bake for 20minutes, or until it turns golden brown in

colour.

  • For the caramel – while your shortbread is baking, pour the condensed milk, syrup, sugar and butter into a non stick saucepan. Cook over a low heat, stirring constantly. This process feels like it takes an eternity and I can guarantee you will think you have done it wrong – do not fret, it is a SLOW process. Be careful your caramel doesn’t stick to the pan and burn. Watch your mixture very closely until it turns a deep golden caramel colour.
  • Allow the caramel to cool for 45 minutes, then pour 300g melted milk chocolate over the top. Transfer

to the fridge for 15 minutes.

  • Now the chocolate has cooled, add the ‘polka dots’ (white chocolate buttons) to decorate. Place back in

the fridge for a further 30 minutes before slicing into squares.

  • Squares will keep in an airtight container for 5 days.

Enjoy,

Lucy x

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