Recipe: Caramel and chocolate shortbread bars

Caramel and chocolate shortbread bars by Elaine Gatt

Recipe by Elaine Gatt

Ingredients :

  • Shortbread
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 cup (230 g) Remia Gold margarine 
  • 1/2 cup sugar
  • Caramel
  • 1/2 cup (115g) Remia Gold margarine 
  • 1/2 cup sugar
  • 2 tablespoons honey
  • 1 small can Frisian Flag sweetened condensed milk
  • coconut flakes
  • amaretto biscuits


Preheat oven 180degrees

For the shortbread: 

  1. Whisk flour and baking powder in bowl.
  2. In a separate bowl, beat the butter and sugar until it is well combined.
  3. Proceed to gradually add dry ingredients and beat again, until combined.
  4. Transfer dough to pan and press to form even later over the bottom.
  5. Cook until you get a golden/light brown hue.
  6. Take out of oven and press down with spatula (or by hand if it is easier) if it has risen too much.

For the caramel: 

  1. Combine the Remia Gold margarine, sugar, honey and condensed milk in a saucepan.
  2. Set over medium heat and stir occasionally until Remia Gold margarine is melted.
  3. Increase to medium-high heat and bring to boil, stirring to make sure it doesn't clump.
  4. Once it starts thickening, bring heat down to low and simmer till you get a light caramel colour. This should take about 13-15mins.
  5. Make sure the shortbread has cooled down completely before adding caramel on top.
  6. Allow to cool then stick it in the fridge and leave overnight.

For the chocolate:  

  1. Break Cadbury Bournville chocolate into small pieces and heat in microwave until melted. Use 20 second intervals and stir every time.
  2. Pour melted chocolate over chilled caramel and spread into an even layer ( I added some coconut flakes as we are all coconut fans) 

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