Sweet and Salty Caramel Squares

Sweet and Salty Caramel Squares
Sweet and Salty Caramel Squares

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Shortbread Base

  • 2

    cups self rising flour

  • 3/4

    cup butter, softened

  • 3

    tablespoons fine granulated sugar

  • 1-2

    tablespoons milk

  • Caramel Layer

  • 1/2

    cup butter

  • 14-oz can sweetened condensed milk

  • 1/4

    cup sugar

  • 2

    tablespoons golden cane syrup

  • 1

    oz pretzels, roughly chopped

  • Chocolate Topping

  • 6

    tablespoons butter

  • 1

    cup milk chocolate chips

Directions

Preheat oven to 325 degrees. Grease 13 x 9 inch pan. Sift flour then cream butter and sugar together. Add flour and just enough milk to form dough. allow to rest 30 minutes in fridge. Remove dough and cut into four pieces. Roll out each piece thinly wiht floured rolling pin in rectangular shape. Join pieces together in baking pan, pressing firmly and evenly to fill the pan. Prick shortbread all over with fork. Bake for 25-30 minutes, until pastry is light golden brown in color. To make caramel, combine all ingredients in heavy based saucepan. Place over medium to low heat and stir continuously until boiling. Boil for 6-7 minutes, till caramel thickens enough to leave side of pan, stirring all the time. Once caramel is ready, fold in pretzels. Spread caramel over cooled shortbread with knife. When caramel has set, melt butter and chocolate in double boiler over low heat. Remove from heat and stir till smooth. Cool slightly before spreading over caramel layer with knife. When chocolate is firm and set, cut into squares. Makes 2 1/2 dozen squares

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