I want to mark this one permanently as **use this one. I know that I have posted a few previous iterations of this kind of traybake, but this is the one that I will be using from now on.
Why, you say?
- The base – crisp buttery perfection
- The caramel – smooth and creamy
- The chocolate – milky sweetness
It tastes like the ones from the good bakeries at home. I’m going to make this forever.
Makes a whole
delicious tray
Ingredients for the
shortbread:
- 200g plain flour
- 100g semolina
- 50g cornflour
- 80g demerara sugar
- 40g caster sugar
- 1/4 tsp fine salt
- 200g butter, cubed
Ingredients for the
Caramel Layer/Topping
- 150g butter
- 150g sugar
- 60ml golden syrup
- 400g can condensed milk
- 1/2 tsp fine salt
- 200g milk chocolate
Method
Start with the shortbread layer. Preheat the oven to 175 degrees C. Mix together the flour, semolina, cornflour. Add in the sugars and salt and mix well.
Dollop in the butter and rub into the dry mixture until it looks like slightly sticky breadcrumbs. Press into a rectangular baking tray and smooth the top.
Bake for 27-30 minutes.
Now get working on the caramel layer. Place the butter, sugar, syrup, condensed milk and salt in a heavy-bottomed saucepan. Bring to a rolling boil, stirring to melt the butter. Turn the heat down and allow to simmer for 20-25 minutes. You know it's done when it is thick and a dark caramel colour.
At this point the base should have been out of the oven for 10-15 minutes. Pour this over the base and set aside to set. I usually let it sit at room temp for an hour then shove in the fridge for 30 minutes to get a chill on top, this will help the chocolate to set.
For the chocolate, melt it carefully in the microwave and pour on top, smoothing over to the edges. Sprinkle with decorations if you fancy that!
Allow to set again, if it's chilled from the fridge the chocolate should set quite quickly.
Slice into lovely pieces and chow down!
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