Caramel Squares

Name: Caramel Squares
Prep time: 16 min
Cook time: 50 min
Total time: 1 h 6 min
Yield: Cuts into 16 pieces
Cuisine: british
Ingredients: 175g plain flour; 25g cornflour; 50g golden caster sugar; 85g blanched almond toasted then finely chopped; 140g unsalted butter cold and cut into cubes; seeds from 1 vanilla pod; 225g golden caster sugar; 142ml single cream; 50g butter cubed; 200g bar dark chocolate (70% cocoa solids); 85g butter

3.60 (15)

⏱ 66 mins 🍽 Cuts into 16 pieces 🌶 british ✅ More effort 🏷 Snack

These indulgent caramel squares feature a crisp almond shortbread base, a layer of sweet, buttery caramel, and a glossy dark chocolate topping. They are a traditional British teatime treat, ideal for sharing. The recipe yields 16 pieces and requires just over an hour to prepare and set. The finished squares can be stored in the refrigerator for several days.

Ingredients

175g plain flour
25g cornflour
50g golden caster sugar
85g blanched almond toasted then finely chopped
140g unsalted butter cold and cut into cubes
seeds from 1 vanilla pod
225g golden caster sugar
142ml single cream
50g butter cubed
200g bar dark chocolate (70% cocoa solids)
85g butter

Method

Set your oven to 160C/fan 140C/gas 3 and grease a 20 x 23 cm shallow baking tin. Sift together the plain flour and cornflour, then mix in the 50g golden caster sugar, chopped almonds, and a pinch of salt. Rub the 140g cold butter cubes and vanilla seeds into the dry ingredients to form fine crumbs. Press this mixture firmly into the prepared tin using a spoon back. Freeze for 5 mins, then bake for 35-40 mins. Allow to cool completely.
To prepare the caramel, combine the 225g golden caster sugar with 100ml water in a heavy pan. Warm gently until the sugar dissolves, then increase the heat until the syrup becomes a dark amber colour. Carefully stir in the single cream in four separate additions until the mixture is smooth and glossy. Mix in the 50g butter cubes and ½ tsp salt. Pour this caramel over the cooled shortbread base and leave to set.
For the final layer, gently melt the dark chocolate and 85g butter together in a bowl set over a pan of simmering water. Once smooth, pour the chocolate mixture over the set caramel and spread it evenly. Refrigerate until completely firm, for at least 30 mins. Cut the slab first into quarters, then into 16 individual pieces. Store any leftovers in the fridge for up to 3 days.

Nutrition (per serving)

Calories358 kcal

Fat24 g

Saturates13 g

Carbs34 g

Sugars22 g

Fibre2 g

Protein4 g

Sodium60 mg

Recipe details

Skill levelMore effort

CategorySnack

Cuisinebritish