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5 from 2 votes

Chocolate Caramel Squares

Caramel Slice / Millionaire's Shortbread / Caramel Square - whatever you know them as, these will be the best you've ever tried! Brown butter biscuit base, stovetop caramel, and a silky smooth chocolate topping.
Prep Time10 mins
Cook Time45 mins
Cooling Time50 mins
Total Time1 hr 45 mins
Servings: 12 large slices
Author: Passionate Baker

Ingredients

for the base

  • 255 g salted butter
  • 337 g plain flour
  • 90 g light brown sugar

for the filling

  • 175 g salted butter
  • 115 g caster sugar
  • 2.5 tbsp golden syrup
  • 397 g condensed milk (1 tin)

for the chocolate topping

  • 200 g dark/milk chocolate, in chunks/chips
  • 30 g salted butter, cubed

Instructions

  • Preheat the oven to 180C. Grease & line a 9 x 9-inch brownie tin with baking parchment; set aside.

for the base

  • Place the butter in a saucepan over a medium to high heat & leave to brown. Swirl the butter occasionally. After about 5 minutes, the foam should subside & you should start to see a light brown colour, & it should smell nutty. Remove from the heat & pour into a different bowl to cool to room temperature - or put in the fridge to speed the process up.
  • In a large bowl, whisk together the flour and brown sugar. Pour in the cooled butter & mix with a spatula until a dough forms. Neatly press the dough into the prepared tin until evenly dispersed & bake in the preheated oven for about 20-25 minutes, or until lightly golden. Set aside to cool.

for the filling

  • While that cools, make the filling. In a medium pot, combine all of the ingredients over a low heat until the sugar has dissolved. Stirring continuously with a whisk, bring the caramel to a high simmer, and cook for 6-8ish minutes, or until the caramel becomes thick and deeply golden brown.
  • Remove from the heat, and immediately pour over the base. Use an offset spatula to spread it evenly, and then transfer the pan to the fridge until the caramel is cool to the touch.

for the chocolate topping

  • Combine the chocolate and butter in a heatproof bowl set over a pot of simmering water - making sure the bowl doesn't touch the water. Stir with a rubber spatula until melted and homogenous. Leave to cool for 5-minutes.
  • Pour the chocolate evenly over the caramel and spread with an offset spatula. Return to the fridge until the chocolate is set.
  • Slice into 12, and enjoy!