Mary Berry Caramel Shortbread Recipe
There is something truly special about a layered dessert. This Mary Berry Caramel Shortbread Recipe is rich, buttery and full of sweet flavor.
Ingredients
For the base:
- All-purpose flour – 1½ cups
- Butter – ½ cup softened
- Sugar – ¼ cup
For the caramel layer:
- Butter – ½ cup
- Brown sugar – ½ cup
- Condensed milk – 1 can about 400g
For the topping:
- Chocolate milk or dark – 200g
Instructions
Preheat the Oven
- Preheat your oven to 180°C. Line your baking tray with parchment paper. This helps remove the shortbread easily after baking.
Make the Shortbread Base
- In a bowl, mix flour, butter and sugar. Use your hands or a spoon. Mix until it forms a soft dough. Press it evenly into the tray.
Bake the Base
- Place the tray in the oven. Bake for 15–20 minutes. The base should look lightly golden. Remove and let it cool slightly.
Prepare the Caramel
- In a saucepan, add butter, brown sugar and condensed milk. Cook over medium heat. Stir constantly to prevent burning. The mixture will thicken and turn golden.
Pour the Caramel
- Pour the warm caramel over the baked base. Spread evenly using a spatula. Let it cool and set slightly before adding chocolate.
Melt the Chocolate
- Break chocolate into pieces. Melt it using a microwave or double boiler. Stir until smooth and glossy.
Add the Chocolate Layer
- Pour melted chocolate over the caramel layer. Spread evenly. Tap the tray gently to smooth the surface.
Chill and Set
- Place the tray in the fridge for 1–2 hours. This helps all layers set properly. The chocolate should become firm.
Slice and Serve
- Remove from the fridge. Cut into squares using a sharp knife. Serve and enjoy this sweet layered treat.
Notes
- Use good quality chocolate for better taste
- Stir caramel constantly to avoid burning
- Chill before slicing for clean layers
- Add sea salt for a salted caramel twist
- Use dark chocolate for less sweetness
- Cut with a warm knife for neat pieces