This dessert has three of my favorite ingredients: Shortbread, caramel, and chocolate. I only eat a very small bite and chew it thoroughly to savor all the flavors and texture. When you bite into this heavenly bar you immediately taste the chocolate, then the creamy rich flavor of the caramel and the buttery crunch of the shortbread crust. It is to die for. I first had this dessert at a lovely tea room. It was served on a delicate china plate with black tea in a matching china tea cup. It was the perfect ending to the little tea sandwiches, mini quiche, and sausage rolls that were served as part of the afternoon tea. I now make this dessert to serve at tea parties that I host in my home. I serve it in small bites as it is a very decadent dessert.
2 Sticks unsalted butter, cut into pieces
½ Cup of granulated sugar
2 ¼ Cups self-rising flour
In a medium bowl combine the flour and sugar stir the mixture with a whisk. Rub the butter into the flour mixture. Press into a 9×13 inch baking. Bake 30-40 minutes. Shortbread will be golden brown. Cool on a wire rack.
2 Sticks unsalted butter
1 Cups sugar
4 Tablespoons Lyles golden syrup
13.5 oz. Can sweetened condensed milk
Place all ingredients into a saucepan. Heat gently until the sugar is dissolved. Stirring constantly bring the mixture to a boil. Keep stirring and reduce to low heat, cook very slowly and gently for 5 minutes. Mixture will slightly thicken. Pour the caramel over the cooled shortbread crust.
8 oz. Semi-sweet chocolate
Melt the chocolate over a double boiler. Pour over cooled caramel. Let set to harden. Cut into squares.
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