Caramel Crumble Squares
A crumbly shortbread base topped with caramel and chocolate. A classic traybake.
Ingredients
Base
- 3 oz or 85g butter
- 6 oz or 175g plain flour (all-purpose flour)
- 2 oz or 55g sugar
Caramel Layer
- 4 oz or 110g butter
- 3 oz or 85g brown sugar
- 2 tbsp golden syrup
- half a can of condensed milk (approximately 7oz/200g)
Topping
- 8 oz or 225g chocolate, melted (milk or dark)
Instructions
- Preheat your oven to 350F/180C for a conventional oven.
- Rub the butter into the flour until it looks like breadcrumbs. Then add the sugar and mix well.
- Spread over a lined traybake tin, I used my 8″/20cm square tin, and press down well. This will seem a little crumbly, but it comes together once baked.
- Bake in 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.
- To make the caramel layer, 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 and let it bubble for a few minutes. Remove from heat and pour over the base. Let this sit at room temperature before placing in the fridge to set.
- Melt the chocolate, then spread over the caramel and place in the fridge for a couple of hours, at least. When set, cut into small, sticky pieces. Or large sticky pieces. There’s no judgment here.