June 03, 2024 • Swisspip Chocolates

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.