TLM got me a ‘cake and bake’ recipe book at Christmas, and eagerly pointed out the “Chocolate Caramel Slice” recipe. To me that’s always been known as Millionaire’s Shortbread, but the recipe looked a bit weird, so I change it. When I made these, because they have oats in, the name Millionaire’s Shortbread didn’t seem right. I took these babies round to a friend’s house as the pudding offering and they immediately dubbed them ShortJack. Amazing!
There was a bit of a drama with the cooking of these, in that the oven started to work again but gave out half way through so I had to just leave them in the warm oven and hope the shortbread would cook with the residual heat. The shortbread is a bit crunchier than I would expect, so I think that may be the reason (although everyone commended the crunch, so maybe I’ll continue the turning off the oven method!) It was also the first time I made caramel, and it was viciously hot!
- 150 g butter
- 120 g brown sugar
- 180 g plain flour
- 80 g oats
- 4 tablespoons butter
- 4 tablespoons brown sugar
- 400 ml can condensed milk
Ingredients (chocolate topping)
- 200 g chocolate (dark/milk mix)
- bit of honey or golden syrup
How to make it
Preheat the oven to 180 Celsius. Make sure the butter is really soft and beat the butter and sugar together. Mix in the oats and flour and incorporate together with your hands. Press the mix into the bottom of a 24cm baking tin (I use a silicone baking thingy because it ensures you can just pop the finished article out). Cook for 25 minutes.
Place the ingredients for the caramel in a pan, bring to the boil slowly, and gently stirring all the time let it boil for 4 minutes until it goes thick. Pour over. Let go cold.
Melt chocolate, pour over. Voila!