Chocolate caramel fingers Recipe

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makes:

8-9

Skill:

medium

Total Time:

01:05
(Plus a day to cool)

Prep:

00:40
Plus cooling time

Cooking:

00:25
Only the base needs to be cooked

Nutrition per portion

RDA
Calories 341 kCal 17%
Fat 32g 46%
  -  Saturates 21g 105%

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 (2½-3½oz) 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

  • Set the oven to gas mark 4 or 180°C.

  • 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.

  • 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 don’t 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.

  • 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.

  • The shortbreads will keep in an airtight container for 4-5 days.

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