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Prep time
20 minutes
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Makes
16
Author Notes
A coffee shortbread base topped with coffee caramel and dark chocolate. A darker, richer version of Millionaire's Shortbread. —RetroBakes
Ingredients
- Base
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6 ounces
all-purpose flour
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4 ounces
butter
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1 ounce
soft brown sugar
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2 tablespoons
coffee essence (or 2tbsp instant coffee dissolved in 1 tbsp boiling water)
- Topping
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2 ounces
light brown sugar
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14 ounces
condensed milk
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3 ounces
butter
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1 tablespoon
instant coffee or coffee essence
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4 ounces
dark chocolate
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0.5 ounces
butter
Directions
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Preheat oven to 350F/180C.
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Sift the flour into a bowl and rub in the butter.
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Stir in the sugar and the coffee essence and knead to a smooth dough.
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Press the dough in a even layer into a lined tin (8″ square), prick with a fork and bake at 350F/180C for 20-25 minutes. Leave to cool.
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Place all the caramel ingredients in a heavy based pan. Heat gently until the butter and sugar have melted. Bring to a boil and simmer for 5-7 minutes, stirring frequently, until it thickens.
Allow to cool for a few minutes, then pour over the base and leave it to firm up for a while.
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Melt the chocolate and butter, either in a bowl over a pan of simmering water or in short bursts in the microwave. Spread over the base and leave to set.
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Cut into squares and enjoy!
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