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Caramel Shortbread Bars

An indulgent treat that goes perfectly with a steaming cup of tea


  • 65g Butter
  • 30g Caster Sugar
  • 90g Plain Flour
  • 1 Tin Caramel
  • 200g Dark/ Milk Chocolate

Step 1

Heat the oven to 190°c/ 375°f / Gas Mark 5 and cream together the butter and sugar in a mixing bowl.

Step 2

Slowly mix in the flour then using your hands, knead the mix together into a smooth ball.

Step 3

On a lightly floured work surface roll the dough out to ½cm thickness. Use a metal cutter to cut out rectangles from the dough and place on a greased baking tray slightly spaced apart.

Step 4

Bake in the oven for 15-20 minutes or until they are golden brown.

Step 5

Leave on a tray for 10 minutes before transferring to a cooling rack until completely cool.

Step 6

Next, melt and temper the chocolate in a bain-marie. Stir the chocolate until nearly melted then remove the bowl from the heat and carry on stirring until completely melted. Spoon enough melted chocolate into each mould to cover all sides with a thin layer. Using a small brush may help to distribute the chocolate evenly.

Step 7

Allow the chocolate to cool and harden at room temperature then transfer to a fridge to harden further.

Step 8

Once set, spread on a second layer, making sure you can no longer see any silicone through the chocolate. Allow to cool and harden again in the fridge.

Step 9

Once the second layer is set, spread a generous layer of caramel into the mould with the back of a teaspoon and then place a shortbread rectangle on top. Spread more melted chocolate over the top to seal in the biscuit and smooth out with a spatula.

Step 10

Place the moulds back in the fridge until set. Once set, carefully remove the bars from the mould and trim with a knife.