This stuff is like a chocolate caramel slice, only with a more intense flavour in the caramel due to the addition of the treacle. It's yum!! The recipe is from Dan Leopard's book Short and Sweet. Tons of great recipes in there with lots and lots of tips on technique and method--very helpful!
Shortbread Base:
125g plain flour
2 tbsp cocoa powder
1/4 tsp baking powder
75g muscovado sugar
100g softened unsalted butter
Treacle Caramel
175g muscovado sugar
2 tbsp cornflour
1 tsp allspice
75g black treacle (molasses works too)
75g golden syrup
175g unsalted butter, softened
2 tsp vanilla extract
Chocolate Topping:
200g dark chocolate
25ml sunflower oil
Directions:
1. Heat oven to 170C (335F) and line a square tin (20cm) with foil.
2. Combine together the dry ingredients for the shortbread base. Add in the butter and mix together until the mixture forms a dough.
3. Press into the base of the tin and bake for 30mins.
4. While the shortbread base is cooling, mix the sugar, cornflour, allspice, black treacle, and golden syrup together in a saucepan over VERY LOW heat. You want all the sugar to dissolve completely so that the mixture is smooth.
5. Then add in the butter and vanilla and bring to a boil. Let boil for 3-4 minutes until the temperature reads 112C (soft ball) on a candy thermometer
6. Quickly remove from heat and let sit until all of the bubbles have stopped coming.
7. Now pour over the shortbread base. Leave to sit for 3-4 hours to cool completely.
 |
| The grainyness in the middle is because I heated mine up too fast initially!!! Don't make the same mistake! |
8. Once cool, melt the chocolate and sunflower oil and spread this over the top of the caramel layer.
9. Let this cool down and set for approximately another 30min to an hour.
Grab a warm cup of Joe and dive in to this baby!
