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Chocolate caramel fingers

(34 ratings)

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Chocolate millionaire's shortbread
Chocolate millionaire's shortbread
  • Makes: 8 - 9

  • Prep time:

    Plus cooling time
  • Cooking time:

    Only the base needs to be cooked
  • Total time:

    (Plus a day to cool)
  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe Biscuit base, rich caramel filling and chocolate topping combine to make this an outrageously irresistable treat.

Ingredients

For the base:
  • 125g (4oz) butter, softened
  •  60g (2oz) caster sugar
  • 150g (5oz) plain flour
  •  2 level tablespoons cocoa
For the filling:
  • 250g (8oz) butter
  • 125g (4oz) caster sugar
  • 4 level tablespoons golden syrup
  • 397-405g can condensed milk
For the decoration:
  • 75-100g (2-3oz) dark chocolate-flavour cake covering, or chocolate, melted
  • 28 x 18cm (11 x 7in) oblong tin, lined with baking parchment
  • Small baking parchment
  • piping bag

Method

  1. Set the oven to gas mark 4 or 180C.
  2. To make the base: Measure all the ingredients into a bowl and work to a firm dough. Alternatively, whizz together in a food processor until the ingredients just bind together. Press into the base of the tin and bake in the centre of the oven for 20-25 mins, until firm to the touch. Leave to cool in the tin.
  3. To make the filling: Melt the butter in a bowl in the microwave oven on full power for 1-2 mins. Add the remaining ingredients and mix well. Cook for 1 min at a time, stirring well after each minute, until the mixture turns a golden caramel colour - this will take about 8-12 mins, depending on the power of the microwave. If you dont have a microwave, then melt the butter in a saucepan and add the remaining ingredients for the filling and heat gently until dissolved. Bring to the boil, reduce the heat and simmer, stirring, for 8-10 mins. Cool the mixture slightly, then pour over the base. Leave to cool and set. Remove from the tin and cut in half lengthways, then cut each section into 8-9 fingers.
  4. To decorate: Fill the piping bag with melted chocolate flavour cake covering or chocolate. Cut the end off the bag to give a small hole, then pipe a zigzag design over the top of each shortbread finger. Leave to set before serving.
  5. The shortbreads will keep in an airtight container for 4-5 days.

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Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 341(kcal)
  • Fat 32.0g
  • Saturates 21.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(34 ratings)

Your comments

laura

how can i substitute condescend milk for a non-milk equivalent?

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