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Salted caramel chocolate shortbread

Salted caramel chocolate shortbread

Ingredients:

  • 2x 100g Swisspip salted caramel chocolate
  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • Sea salt (optional, for garnish)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 175°C. Line a 9x9 inch baking pan with parchment paper.
  2. Make the Shortbread Base:
    • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
    • Gradually add the flour and salt, mixing until the dough comes together.
    • Press the dough evenly into the prepared baking pan.
  3. Bake the Shortbread:
    • Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden.
    • Remove from the oven and let it cool completely in the pan.
  4. Prepare the Chocolate Layer:
    • Break the 200g Swisspip Salted Caramel chocolate into small pieces and melt it in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
  5. Assemble the Shortbread:
    • Pour the melted chocolate over the cooled shortbread base, spreading it evenly with a spatula.
    • Optional: Sprinkle a small pinch of sea salt over the top for an extra touch of flavour.
  6. Set and Serve:
    • Let the chocolate set at room temperature or place the pan in the refrigerator for quicker setting.
    • Once set, cut into squares or rectangles.