Description
A delicious dessert combining rich layers of shortbread, raspberry caramel, and chocolate.
Ingredients
Scale
- 200g unsalted butter
- 100g sugar
- 250g plain flour
- 50g cornflour
- 400g raspberries
- 200g sugar
- 1 can condensed milk
- 200g dark chocolate
- 100g milk chocolate
Instructions
- Preheat the oven to 180°C (350°F).
- Make the shortbread base by creaming butter and sugar, then adding the flours. Press into a baking dish and bake for 20 minutes.
- Prepare the raspberry caramel by cooking raspberries and sugar until thick, then adding condensed milk. Pour over the baked shortbread.
- Chill the mixture to set.
- Top with melted dark and milk chocolate, spreading evenly.
- Let it set again before cutting into squares.
Notes
- For a fruity twist, use mixed berries instead of raspberries.
- Store in the fridge for up to a week.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 22g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg