I always called this traybake Caramel Squares, but it is known by a variety of names. My recipe books both have a very similar recipe called Caramel Crumble, which is what I have made today. It is also known as Millionaire’s Shortbread because, presumably, plain shortbread is considered too ordinary for millionaires?! Who knows?
Whatever name you choose, the combination of shortbread + caramel + chocolate is one of my favourites.
The base of this traybake does crumble when you cut into it (it is called Caramel Crumble after all), so I might revisit this recipe some other time to make a less crunchy and more shortbread like base.
The caramel part of the recipe includes ‘golden syrup’, which I have never had a problem finding here in the US. If you can’t find it, then the internet seems to recommend using a corn syrup/molasses combination, but I cannot vouch for how this would work out! I would recommend using maple syrup or honey instead.
6oz/170g plain flour (all-purpose flour)
3oz/85g brown sugar
2tbsp golden syrup
half a can of condensed milk (approximately 7oz/200g)
8oz/225g milk chocolate
- Rub the butter into the flour until it looks like breadcrumbs. Then add the sugar and mix well.
- Spread over a lined or greased tin (I used my 9″/23cm square tin again. I suspect this tin will be getting a lot of use) and press down well. This will seem a little crumbly, but it comes together once baked.
- Bake in a 350F/180C oven for 20-25 minutes or until golden. Then allow to cool slightly while you make the caramel. A few cracks may appear in the base, don’t panic as these will be covered with gooey caramel anyway.
- Place the butter, syrup, sugar and condensed milk in a small saucepan
- Melt over a low heat, stirring frequently until the mixture starts to simmer. There’s probably a correct temperature for this that you can test with a sugar thermometer, but I just let it bubble for a little while. Remove from heat and pour over the base. Let this sit at room temperature before placing in the fridge to set.
- Melt the chocolate by placing it in a small bowl over a pan of simmering water. Spread over the caramel and when set, cut into small, sticky pieces. Or large sticky pieces. There’s no judgment here.