Pour it onto your cooled caramel surface and spread with a knife. Tip the mixture into the prepared dish.
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Remove from the heat as soon as it comes to the boil.
How to make caramel shortcake with digestive base. Crush the biscuits into fine crumbs. Again to even out pick it up and drop it onto your countertop. When your caramel is ready and being very careful not to burn yourself honeys pour it over the shortbread base spreading it evenly.
Add the condensed milk and bring to a rapid boil stirring continuously. Rub some butter around the inside of an 8x1020x25cm baking tray or insert a baking liner. Place the tin in the fridge to set whilst you prepare the caramel.
Alternatively use a food processor to pulse the biscuits to a breadcrumb consistency pour in the melted butter and combine well. Melt the chocolate in a microwave by zapping it for 15 seconds then stirring it vigorously and repeating until it is melted. Pour the melted chocolate over the caramel smoothing to the edges.
Bake in the preheated oven until golden 30 to 40 minutes. Looking for a recipe for Caramel shortcake please one with a crushed digestive-type base cheesecakey rather than shortbread as I dont like short. Once cooled chill in the fridge or freeze until set.
Melt the butter in a pan then combine with the crushed biscuits. Preheat the oven to 160 C Gas 3. Pour the caramel onto the shortbread base and leave to set for an hour in the fridge.
Melt butter and sugar together in a saucepan over a medium heat Add the two tins of condensed milk Bring to the boil stirring constantly and allow to boil for 1-2 minutes Turn down to a. Gently melt the butter add it to the biscuit crumb and mix well. In a large bowl using an electric handheld mixer cream together the butter and sugar until light.
Pour the crumbs into a loose-bottomed tin and smooth around with the back of a spoon. To make a golden caramel add the condensed milk stirring continuously until the first bubbles appear on the surface. Spread the caramel evenly over the crumb base and then cool and chill for about half an hour.
Stir through the melted butter evenly. Once set melt the milk chocolate and pour over the caramel melt the white chocolate and pour over too - swirl it into the milk chocolate with the end of a cake skewer so it forms a pretty pattern. Preheat the oven to 350F 180C then butter and line an 8-inch or 9-inch square pan.
Crush the digestive biscuits in a bowl until hardly any lumps are left. Set aside to cool. Cook for around a minute or until the filling has thickened.
Put the biscuits into a strong clean plastic bag and crush with a rolling pin. Have your say get notified on what matters to you and see fewer ads. Press mixture into the base of baking tray and prick with a fork.
Grease a baking tray. You want it to be JUST melted. Pour the caramel over the base then allow to cool.
Place all base ingredients into a bowl and mix until smooth. Put the biscuit mixture into a 30cm x 15cm tin and press down evenly. Now at this point if we were making Millionaire Shortbread wed be melting chocolate to add as a final topping our final layer.
Spread the mixture out and smooth the top. Gently heat the sugar and remaining butter in a heavy based non-stick pan stirring until melted. Create an account to join the conversation.
