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.
- Prep Time: 2
- Cook Time: 40
- Total Time: 42 minutes
- Yield: 12 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
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.
Instructions
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.
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.
3. Prepare the chocolate topping:
- Melt the chocolate in a heatproof bowl either in the microwave in 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.
4. Slice and serve:
- Once set, remove the shortbread from the tin and slice into squares or rectangles with a sharp knife.