The only caramel shortbread recipe you'll ever need!😍⤵️ Ingredients Shortbread • 225 g unsalted butter • 100 g caster sugar • 240 g all-purpose flour • 1 egg yolk • 1 tsp salt Caramel • 200 g light brown sugar • 115 g butter • 397 g (1 can) sweetened condensed milk • 60 ml molasses (can be substituted with golden syrup) • 1 tsp salt Chocolate Ganache • 225 g dark or milk chocolate, chopped • 80 ml heavy cream Instructions 1️⃣ Bake the shortbread 1. Preheat the oven to 175°C (350°F) and line an 20 × 20 cm (8 × 8 inch) pan with parchment paper. 2. Cream together the butter and caster sugar until smooth and fluffy. Mix in the flour, egg yolk and salt until a soft dough forms. 3. Press the dough evenly into the pan and bake for 20–25 minutes, until lightly golden. Let cool completely. 2️⃣ Make the caramel 1. In a saucepan over medium-low heat, combine the butter, brown sugar, condensed milk, molasses, and salt. 2. Stir continuously until all ingredients have melted and fully combined. 3. Increase the heat to medium and continue stirring constantly for 10 minutes, until the caramel becomes thick and golden brown. 4. Pour over the cooled shortbread and spread evenly. Refrigerate until set (minimum 1-2 hours). 3️⃣ Make the ganache 1. Heat the cream until just steaming, then pour it over the chopped chocolate. Stirring until smooth and fully combined.. 2. Spread the ganache over the chilled caramel. Refrigerate for at least 2 hours, or overnight. 4️⃣ Slice and enjoy 1. Allow the shortbread to sit at room temperature for 10–15 minutes before slicing. 2. Use a sharp knife, wiping it clean between cuts for perfectly neat squares. 💡 Tips • Using molasses instead of golden syrup gives the caramel a richer, more complex flavour that pairs beautifully with dark chocolate • For the cleanest slices, chill overnight • Store in an airtight container in the refrigerator for up to a week #baketok #bakersoftiktok #caramelslice #millionairesshortbread #fyp - @moasweettreats