Caramel Bites

Chocolate caramel slices

Nicki Trench's recipes for homemade, old-fashioned sweetie treats are perfect as presents or make them with the kids and keep them for yourselves...

These delicious bites have just the right mix of a crunchy base, succulent caramel and chocolate topping that just melts in your mouth. Make plenty they will disappear very quickly!

  • for the shortbread:
  • 55 g (2 oz) cornflour
  • 225 g (8 oz) plain flour
  • 55 g (2 oz) icing sugar
  • 225 g (8 oz) unsalted butter

  • for the caramel:
  • 115 g (4 oz) butter
  • 115 g (4 oz) sugar
  • 2 tbsp golden syrup
  • 175 g (6 oz) tin of condensed milk

  • to decorate:
  • 115 g (4 oz) milk chocolate
  • grated white chocolate (optional)
  1. Preheat the oven to 180°C/350°F/Gas 4.
  2. Line a 23 x 33 cm (9 x 13 in) Swiss roll tin with lightly greased baking parchment.
  3. To make the shortbread, blend all the ingredients in a food processor or mix with a wooden spoon. When the dough is well mixed, bring together using your hands and press into the lined tin. Prick the shortbread base with a fork and bake for about 15 minutes.
  4. To make the caramel, put all the ingredients in a saucepan and heat slowly until the butter is fully melted. Bring to the boil, stirring continuously for 810 minutes.
  5. Test to see if the mixture has reached the soft ball stage (drop a small amount of mixture into a glass of cold water if it forms a ball, the mixture is ready) or 116°C (240°F) on a sugar thermometer. Cook for a few minutes and then remove from the heat. Pour the caramel over the shortbread and spread evenly. Leave to set.
  6. When the caramel is completely set, melt the milk chocolate in a bain-marie or put it in a small bowl set over a saucepan of gently simmering water. Don't let the bowl touch the water. Heat gently until the chocolate has melted. Spread the chocolate over the caramel.
  7. To decorate, either grate white chocolate over the top or score with a fork when the chocolate has cooled slightly. When the chocolate has set, cut into small bite-sized squares. These are best eaten straight away, but will keep for a few days stored in a biscuit tin.

Sweet Temptation by Nicki Trench is published by Cico Books and is available, for £9.99 hardback, from all good bookshops.

  • words
  • photos David Merewether