Caramel Shortbread Squares Recipe

Butter: Provides a rich and creamy base for the shortbread and caramel layers.

Sugar: Adds sweetness to the shortbread base.

All-purpose flour: The main dry ingredient for the shortbread base.

Brown sugar: Adds a deep, molasses-like sweetness to the caramel layer.

Golden syrup: A thick, amber-colored syrup that enhances the caramel flavor.

Sweetened condensed milk: A canned milk product with added sugar, providing a rich and creamy texture to the caramel layer.

Chocolate chips: Melted and spread over the caramel layer for a smooth chocolate topping.

Vegetable oil: Helps to melt the chocolate chips smoothly.

When preparing the caramel layer, ensure you stir constantly to prevent the mixture from burning. Use a wooden spoon or a heat-resistant spatula to keep the caramel smooth and to avoid any crystallization. If you notice any graininess, lower the heat slightly and continue stirring until it becomes silky and golden brown.

• softened butter - Substitute with margarine: Margarine can mimic the texture and moisture of butter, making it a suitable alternative.

• sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness level and can add a slight caramel flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides more fiber and nutrients, though it may result in a denser texture.

• butter - Substitute with coconut oil: Coconut oil can provide a similar fat content and moisture, with a slight coconut flavor.

• packed brown sugar - Substitute with maple syrup: Maple syrup offers a similar sweetness and a rich, distinct flavor.

• golden syrup - Substitute with honey: Honey has a similar consistency and sweetness level, making it a good alternative.

• sweetened condensed milk - Substitute with coconut condensed milk: Coconut condensed milk provides a similar sweetness and creamy texture, suitable for those avoiding dairy.

• chocolate chips - Substitute with dark chocolate chunks: Dark chocolate chunks can offer a richer flavor and are often less sweet.

• vegetable oil - Substitute with coconut oil: Coconut oil can provide a similar fat content and moisture, with a slight coconut flavor.

• Allow the caramel shortbread squares to cool completely at room temperature before storing or freezing.
• For short-term storage, place the squares in an airtight container. Separate layers with parchment paper to prevent sticking.
• Store the container in a cool, dry place away from direct sunlight. The squares will stay fresh for up to 5 days.
• For longer storage, wrap each square individually in plastic wrap. This will help maintain their texture and prevent freezer burn.
• Place the wrapped squares in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the squares for up to 3 months. When ready to enjoy, thaw them in the refrigerator overnight or at room temperature for a few hours.
• To maintain the best texture and flavor, avoid refreezing the squares once they have been thawed.
• If you prefer a warm treat, gently reheat the squares in the microwave for a few seconds, but be cautious not to melt the chocolate layer.
• Enjoy your caramel shortbread squares as a delightful dessert or a sweet snack anytime!

• For a quick and easy method, use the microwave. Place a square on a microwave-safe plate and heat it on medium power for about 10-15 seconds. This will soften the caramel and slightly melt the chocolate without making the shortbread base too soft.

• If you prefer a more even reheating, use an oven. Preheat your oven to 300°F (150°C). Place the squares on a baking sheet and cover them loosely with aluminum foil to prevent the chocolate from burning. Heat for about 5-7 minutes until the caramel is warm and gooey.

• For a slightly crispier base, use a toaster oven. Set it to a low temperature, around 275°F (135°C), and place the squares on a piece of parchment paper. Heat for 4-6 minutes, keeping an eye on them to ensure the chocolate doesn’t overheat.

• If you have an air fryer, set it to 300°F (150°C) and place the squares in the basket. Heat for 3-5 minutes, checking frequently to ensure the caramel and chocolate don’t become too runny.

• For a gourmet touch, use a double boiler to gently reheat the caramel layer. Place the squares in a heatproof dish and set it over simmering water. This method ensures the caramel becomes perfectly gooey without affecting the shortbread base.

• Oven: Used to bake the shortbread base until it is lightly golden.

• Baking pan: Greased to hold the shortbread base and caramel layer.

• Mixing bowl: Used to combine softened butter and sugar, and to mix in the flour.

• Saucepan: Used to melt butter and cook the caramel layer.

• Microwave: Optionally used to melt chocolate chips with vegetable oil.

• Double boiler: Another option for melting chocolate chips with vegetable oil.

• Spatula: Used to press the shortbread mixture into the baking pan and to spread the melted chocolate over the caramel layer.

• Measuring cups: Used to measure out ingredients like butter, sugar, flour, brown sugar, golden syrup, and sweetened condensed milk.

• Measuring spoons: Used to measure out the vegetable oil.

• Wooden spoon: Used to stir the caramel mixture constantly over medium heat.

• Cooling rack: Used to let the baked shortbread base cool before adding the caramel layer.

• Knife: Used to cut the caramel shortbread into squares once it has set completely.

Prepare ingredients ahead: Measure and soften butter in advance to streamline your process.

Use a food processor: Quickly combine butter, sugar, and flour for the shortbread base.

Microwave caramel: Use the microwave to melt butter and mix brown sugar, golden syrup, and sweetened condensed milk for faster caramel preparation.

Chill to set: Speed up setting by placing the caramel layer in the fridge.

Quick chocolate melting: Melt chocolate chips with vegetable oil in the microwave for a faster topping.