Mary Berry Caramel Shortbread Recipe

Mary Berry Caramel Shortbread is a wonderfully indulgent dessert that layers a buttery shortbread base with smooth caramel and a glossy chocolate topping. This classic recipe from Mary Berry’s collection not only satisfies your sweet tooth but also delivers a beautifully layered treat that’s surprisingly easy to prepare.

Ready in just over an hour, with some additional chilling time, Mary Berry Caramel Shortbread is the perfect balance of simplicity and elegance, making it an excellent choice for any occasion.

What is Mary Berry Caramel Shortbread?

Mary Berry Caramel Shortbread is a decadent dessert that combines three layers: a crumbly, buttery shortbread base, a smooth and luscious caramel filling, and a chocolate topping. Each bite delivers a perfect blend of textures and flavors, making it a favorite for those with a sweet tooth.

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Why You Should Try This Recipe

• Rich and indulgent: Perfect for satisfying your sweet cravings.
• Simple ingredients: Uses pantry staples that are easy to find.
• A treat for all occasions: Ideal for parties, afternoon tea, or gifting.
• Perfectly balanced flavors: The sweetness of caramel complements the crispness of shortbread and the richness of chocolate.
• Impressive yet easy: Looks fancy but is simple enough for beginners.

Ingredients Needed to Make Mary Berry Caramel Shortbread

For the shortbread base:

• 175g (6oz) plain flour – for a firm and buttery base.
• 125g (4½oz) butter – cold, unsalted, for a rich texture.
• 50g (2oz) caster sugar – adds the right sweetness and crunch.

For the caramel filling:

• 150g (5oz) butter – to create a rich and smooth caramel.
• 150g (5oz) light muscovado sugar – for a deep, sweet flavor.
• 397g (14oz) can of condensed milk – the key to achieving that creamy caramel texture.

For the chocolate topping:

• 200g (7oz) dark or milk chocolate – for a rich, glossy topping.

Equipment

• 9×9 inch baking tin – to assemble the layers.
• Mixing bowls – to combine the ingredients.
• Saucepan – to prepare the caramel.
• Wooden spoon – for stirring the caramel mixture.
• Spatula – for smoothing the chocolate layer.
• Knife – for slicing the shortbread.

Instructions to Make Mary Berry Caramel Shortbread

Step 1: Prepare the shortbread base

• Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 9×9 inch baking tin.
• In a mixing bowl, combine the flour, butter, and sugar. Rub the butter into the flour and sugar until the mixture resembles fine breadcrumbs.
• Press the shortbread mixture evenly into the prepared baking tin, creating a firm layer.
• Bake for 20 minutes or until golden and firm to the touch. Set aside to cool completely.

Step 2: Make the caramel filling

• In a saucepan, melt the butter and sugar over low heat, stirring until dissolved.
• Add the condensed milk and bring the mixture to a gentle boil, stirring constantly to avoid burning.
• Let it simmer for 5-7 minutes, or until it thickens and turns a golden caramel color.
• Pour the caramel over the cooled shortbread base, smoothing it out with a spatula. Allow the caramel to set in the fridge.

Step 3: Prepare the chocolate topping

• Melt the chocolate in a heatproof bowl either in the microwave at 30-second intervals or over a saucepan of simmering water (bain-marie).
• Once melted, pour the chocolate over the set caramel, spreading it evenly with a spatula.
• Place the tin back in the fridge to set for at least 1-2 hours, or until the chocolate has hardened.

Step 4: Slice and serve

• Once set, remove the shortbread from the tin and slice it into squares or rectangles with a sharp knife.

What Goes Well With Mary Berry Caramel Shortbread

• Hot tea or coffee: Pairs beautifully with the sweetness of caramel.
• Fresh berries: A refreshing contrast to the richness.
• Whipped cream: Adds a light, creamy element.
• Vanilla ice cream: The coolness enhances the indulgent flavors.
• Mint leaves: For a touch of freshness.
• Warm milk: Complements the sweetness and richness perfectly.

Expert Tips for Making the Best Mary Berry Caramel Shortbread

• Use cold butter for the shortbread: Ensures a crisp, crumbly base.
• Stir the caramel continuously: Prevents burning and creates a smooth texture.
• Allow layers to cool completely: Ensures clean, neat layers in the finished shortbread.
• Use high-quality chocolate: Makes a big difference in flavor and texture.
• Slice with a warm knife: Prevent cracking the chocolate layer.
• Chill before slicing: Ensures the layers are set and easy to cut.

Easy Variations of Mary Berry Caramel Shortbread

• Salted caramel: Add a pinch of sea salt to the caramel for a sweet-salty contrast.
• White chocolate topping: Use white chocolate for a creamier flavor.
• Nutty shortbread: Mix chopped nuts into the shortbread base for added crunch.
• Dark chocolate: For a less sweet option, use high-percentage dark chocolate.
• Gluten-free option: Substitute plain flour with gluten-free flour for those with dietary restrictions.

Best Practices to Store Mary Berry Caramel Shortbread

• Refrigerate: Store in an airtight container in the fridge for up to 5 days.
• Freeze: Wrap individual squares in cling film and freeze for up to 3 months.
• Store in a cool place: Keep at room temperature if serving within a day or two.
• Vacuum seal: Helps keep the shortbread fresher for longer.

Best Practices to Reheat Mary Berry Caramel Shortbread

• Serve at room temperature: No need to reheat; simply allow it to sit out for 10-15 minutes.
• Microwave: Heat briefly for a few seconds if you prefer a slightly softer chocolate topping.
• Oven: For a warm, melt-in-the-mouth texture, heat for a few minutes in a low oven.

How Can I Make Mary Berry Caramel Shortbread Healthier?

• Use dark chocolate: Opt for high-percentage cocoa chocolate to reduce sugar content.
• Lighter caramel: Use less butter or try a sugar substitute in the caramel.
• Whole wheat flour: Swap regular flour with whole wheat for added fiber.
• Reduce the sugar: Cut back on sugar in the shortbread and caramel layers.
• Dairy-free: Use plant-based butter and condensed milk alternatives for a dairy-free version.

Nutrition Value (per serving)

• Calories: 360
• Fat: 22g
• Carbohydrates: 40g
• Protein: 4g
• Sugar: 28g

FAQs

How do you keep caramel from being too hard in Caramel Shortbread?

To prevent the caramel in Mary Berry Caramel Shortbread from becoming too hard, make sure not to overcook it. The caramel should be simmered gently for about 5-7 minutes until it thickens and reaches a golden color. Overheating can cause it to harden too much as it cools. Always stir continuously and remove from heat once it reaches the desired consistency.

Can I use milk chocolate instead of dark chocolate for Caramel Shortbread?

Yes, you can use milk chocolate instead of dark chocolate in Mary Berry Caramel Shortbread. Milk chocolate will provide a sweeter and creamier topping, while dark chocolate offers a more balanced and slightly bitter taste. Choose based on your preference.

Why does my Caramel Shortbread crumble when I cut it?

If your Mary Berry Caramel Shortbread is crumbling when cut, it could be because the shortbread base is too dry or the layers haven’t cooled enough. Ensure that the shortbread has a balanced ratio of butter to flour for the right texture, and allow both the caramel and chocolate layers to be fully set before slicing.

How long should I let Caramel Shortbread set before cutting?

For best results, allow Mary Berry Caramel Shortbread to set in the refrigerator for at least 1-2 hours before cutting. This ensures that the caramel and chocolate layers are firm enough for clean slices. If the layers are still soft, the dessert may not cut neatly.

Final Words

This Mary Berry Caramel Shortbread recipe is a classic dessert that never fails to impress. With its crisp shortbread base, gooey caramel layer, and smooth chocolate topping, it’s sure to become a family favorite.

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