Makes 16 squares.
Layer 1: Shortbread
- 225g all-purpose flour
- 100g caster sugar
- 1/2 tsp salt
- 175g unsalted butter, cold and cubed
Layer 2: Caramel
- 150g butter
- 1 (14 oz) can condensed milk
- 100g golden syrup or light corn syrup
- 1 tsp vanilla extract
- 1/2 tsp salt
Layer 3: Chocolate Truffle
- 350g dark chocolate (70% cocoa solids)
- 1/2 cup heavy or whipping cream
Step 1: Preheat your oven to 175°C (350°F). Grease and line one 8-inch square cake tin.
Step 2: In a bowl, add the flour, sugar, salt and cold butter cubes. Rub the butter and dry ingredients between your fingers until you get a fine, sandy crumbs. Press the mixture evenly into the base of the tin and bake for 30 minutes or until light golden-brown. Set aside to cool.
Step 3: To make the caramel, bring the butter, condensed milk and golden syrup in a saucepan to a boil over medium-high heat. Boil for a few minutes, stirring, until the caramel thickens and darkens slightly. Remove from heat, stir in the vanilla and salt and allow to cool slightly. Pour the caramel over the cooled shortbread and refrigerate.
Step 4: To make the truffle topping, chop the dark chocolate into small shards. In a pot over a stove or in a microwave, heat the cream until it just begins to boil. Pour over the chocolate and leave for 5 minutes. Stir the mixture until smooth. Allow to cool slightly before pouring over the caramel layer. Refrigerate to set the truffle layer.
Step 5: Remove the entire shortbread from the tin and cut into 16 squares using a sharp knife dipped into hot water, cleaning the blade between cuts.