SALTED caramel SHORTBREAD BARS
MAKES: ±30 BARS (OR SQUARES) / COOKING & PREPARATION: 90 MINUTES
BASE
1c cake wheat flour
½c muscovado sugar
½c desiccated coconut
125g butter
CARAMEL FILLING
125g butter
½c muscovado sugar
1 can (380g) condensed milk
5ml (1t) vanilla essence
7,5ml (1½t) sea salt
TOPPING
300g Cadbury milk chocolate or dark chocolate
Preheat the oven to 180°C and grease and line a 30 x 30cm baking tin.
1 Base Mix all the ingredients together, then press into the prepared tin. Bake for 20 minutes, then leave the base to cool.
2 Filling Heat the butter and sugar together, stirring continuously until melted. Add the condensed milk, vanilla essence and salt, then stir until the mixture thickens.
3 Pour the filling over the base and spread it evenly with a spatula.
4 Topping Heat the chocolate in a double-boiler on the stovetop or in a microwave, stirring at intervals, until melted. Pour it over the caramel.
5 Refrigerate for 1 hour, then remove from the fridge and leave to stand for 10 minutes before cutting. Decorate as desired.