SALTED CARAMEL?! The best new trend sweeping the baking universe or a salty disaster appearing in your bakes? I think that a subtle taste of salted caramel goodness is delicious but I must admit I didn’t jump straight onto this salty bandwagon. I’ve sampled a few salted caramel desserts, baked goods and popcorn… for baking research purposes and just to purely indulge really! I’ve slowly fallen in love with this new flavour and felt it was time to spin the classics with salted caramel – and it did not disappoint … SOO tasty!
As the caramel, chocolate and biscuit are deliciously sweet the occasional salty notes provide a great contrast and really take the millionaires shortbread to a whole new level!
The buttery biscuit base to the shortbread is so scrummy, topped with ooey gooey salted caramel and then smooth creamy milk chocolate – it is literally my idea of heaven ❤
I LOVE making cute bakes as well – and to me anything that’s smaller or tiny is cute!! 😉 So, using star shaped silicone moulds seemed perfect and they do look SUPER cute – which obviously makes them taste even better!! 🙂
I hope you give these a go, so worth it and they are the perfect treat if you want to try something a little different! You can make a larger version as well, circular, square, mini – whichever way you prefer I promise they will be still be as scrumptiously good!!
150g plain flour
50g caster sugar
1 tbsp milk
1tsp vanilla extract
250g caramel (I used the ready made kind by carnation)
1tsp sea salt, crushed
150g milk chocolate
Preheat the oven to 170C and prepare either a baking tin or silicone moulds.
1 – Rub the butter and flour together until the mix resembles breadcrumbs. Add in the sugar, milk and vanilla and mix with your hands until a dough forms.
2 – Roll the dough into 12 balls and flatten down into the silicone cases. Bake for 8 minutes or until the edges start to brown.
3 – Mix the caramel with the salt. Once the shortbread has cooled spoon over the caramel, about 1tsp per case, you may need a bit more so it spreads evenly over the shortbread. Place in the freezer for 10 mins.
4 – Melt the chocolate in a heatproof bowl of a pan of simmering water. Spoon over the caramel and let it cool and harden.
5 – Once the chocolate has hardened gently loosen the silicone cases and remove the caramel shortbread. The caramel might drip out a bit but you can leave them in the fridge to harden up more if you want to.