Caramel Shortcake | Episode 344


Servings: 8 - Prep Time: 30 M - Cook Time: 20 M - Rest Time: 1 H - Total Time: 1 H 50 M


For the shortbread: 
  • 120 g butter, softened
  • 55 g white sugar
  • pinch salt
  • 180 g self-rising flour
For the filling:
  • 60 g butter
  • 4 tbsp dark brown sugar
  • 397 g condensed milk
For the top:
  • 200 g milk chocolate


1. Preheat the oven to 180C 356F and grease a 26cm pie pan or another pan.
2. Make the shortbread: In a medium mixing bowl, mix the butter, sugar and salt till creamy. 
Add the flour and knead until included and a smooth ball of dough begins to form. 
3. Spread the dough all over the bottom of the greased pan with a raised edge.
4. Bake in preheated oven for about 20 minutes or until golden brown. 
Allow to cool for about 20 minutes.
5. Make the filling: Melt the butter in a small saucepan. Stir in the sugar and milk.
Keep stirring on a low temperature till all sugar is dissolved. After all sugar is dissolved, let it boil. Now keep whisking for about 10 minutes, make sure it keeps boiling. After the mix has thickened enough you know you're done.

6. Put the caramel filling on your base and spread it all over your base. Allow to cool the caramel for about 10 minutes.
7. The top: Put the chocolate in a microwave-safe bowl. 
Melt in microwave for 2x30 sec. then heat the chocolate for no more than 15 seconds at a time after that. Stir the chocolate after each 15-second interval to ensure even heating. When the chocolate chunks are almost melted, stir more thoroughly to help the last few lumps melt without further cooking.
8. Pour the milk chocolate on your pie and spread it out. Allow to set for about 1 h. 
Don't refrigerate! 


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