I learned about this treat when I lived in Scotland: a layer of fresh shortbread, a layer of homemade caramel, and a layer of chocolate, cut into a square. I didn’t get the recipe until I moved back to the States, but it’s been one of my favorite dessert recipes for a long time. Living in NYC, the ingredients were always just expensive enough that I’d find a reason not to make it, but now that I’m living the country life I decided it was time to treat my office-mates.
Because each layer needs to cool, this can be a time-consuming recipe, but I’ve gone so far as to wait overnight with the trays in the fridge between layers. You don’t have to attend to it constantly, so you can take it easy and make it over the course of the day.
What you’ll need:
1 can evaporated milk
1/2 stick butter
3-4 cups brown sugar (my recipe calls for much less, but I’ve always had to add up to this amount to get the caramel to thicken properly)
Chocolate chips (at least 1 bag, more if you want a thicker chocolate layer.
- Rub the margarine and flour together in a bowl until you have a mix which is similar to breadcrumbs.
- Stir in the sugar.
- Spread the mixture evenly into a 9″ (23cm) square tin which has been lined with baking parchment. (I just rub Crisco vegetable shortening over the pan.)
- Bake in a pre-heated oven at 170C/340F (160C/320F if fan assisted) for approximately 35 minutes until it is golden brown.
- Allow the base to cool.
- Heat the filling ingredients together in a pot, making sure that you stir it constantly (otherwise it will stick!) until it begins to simmer.
- Continue stirring until it thickens (which it should do in a few minutes).
- Spread the filling evenly over the base and again allow to cool. (At this point, there is usually leftover caramel – put it in a jar and use on ice cream, in your coffee, or to eat with a spoon.)
- When it has cooled and you are ready to eat it, cut up into squares or rectangles with a sharp knife