Before you start
Three layers of pure indulgence: crisp shortbread, a thick chewy caramel made from condensed milk, and a chocolate top. It takes a little patience for the caramel, but there is no thermometer and no fuss.
Everything you need
- 1¾ cups (219 g) all-purpose flour
- ¾ cup (170 g) unsalted butter, softened (shortbread)
- ⅓ cup (67 g) caster sugar (shortbread)
- ½ cup (113 g) unsalted butter (caramel)
- ½ cup (110 g) brown sugar, packed (caramel)
- 1¼ cups (397 g) condensed milk
- 2 tbsp (42 g) golden syrup
- 1½ cups (255 g) chocolate chips (topping)
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
-
Heat the oven to 170°C / 340°F and line a 20 cm square tin. Rub the shortbread butter, sugar and flour together to a dough, press into the tin and prick.
For this step
- 1¾ cups (219 g) all-purpose flour
- ¾ cup (170 g) unsalted butter
- ⅓ cup (67 g) caster sugar (shortbread)
- ½ cup (113 g) unsalted butter (caramel)
- ½ cup (110 g) brown sugar
-
Bake for 20 to 25 minutes until pale gold. Set aside.
-
For the caramel, melt the caramel butter, brown sugar, condensed milk and golden syrup in a pan. Stir constantly over medium-low heat.
For this step
- ¾ cup (170 g) unsalted butter
- ⅓ cup (67 g) caster sugar (shortbread)
- ½ cup (113 g) unsalted butter (caramel)
- ½ cup (110 g) brown sugar
- 1¼ cups (397 g) condensed milk
- 2 tbsp (42 g) golden syrup
-
Keep stirring for 8 to 12 minutes until it thickens and turns a deep golden colour and pulls from the base of the pan. Pour over the shortbread and cool.
For this step
- 2 tbsp (42 g) golden syrup
-
Melt the chocolate and spread over the set caramel. Chill for at least 2 hours.
For this step
- 1½ cups (255 g) chocolate chips (topping)
-
Let it sit at room temperature for 10 minutes before cutting, so the chocolate doesn't crack.
For this step
- 1½ cups (255 g) chocolate chips (topping)
Baker's tips
- Stir the caramel the whole time so it doesn't catch and burn on the bottom.
- Cut with a hot, dry knife for clean edges through the chocolate.
Make it your own
- Sprinkle flaky salt over the chocolate for salted caramel bars.
- Use half milk, half dark chocolate on top.
Storing & freezing
Airtight in a cool place for 5 days, or the fridge in warm weather. Freezes for 1 month.
Frequently asked
How do I know the caramel is ready?
It thickens noticeably, turns deep golden, and pulls away from the base of the pan as you stir, usually after 8 to 12 minutes of steady bubbling.
How much is a cup of condensed milk in grams?
About 306 g per US cup, so 1¼ cups is close to a standard 397 g can. Use the condensed milk converter to match your tin.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to bake
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A buttery shortbread base under a sharp, silky lemon layer.
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Chewy Vanilla Blondies
Like a brownie, but buttery and caramel-toned instead of chocolate.
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.