Caramel Squares

  • Prep Time: 15 mins
  • Total Time: 1 hrs 5 mins
  • Yield: 25squares
  • About This Recipe

    “These are very popular all over Britain and can often be found in cafes, served with morning coffee or afternoon tea.”

    Ingredients

    SHORTBREAD

  • 3 1/2 ouncesbutter
  • 3tablespoonssugar
  • 2ouncescornflour, sifted
  • 3ouncesplain flour, sifted
  • CARAMEL FILLING

  • 4 1/2 ouncesbutter
  • 3ouncesbrown sugar
  • 2tablespoonshoney
  • 1 (14ounce) cans sweetened condensed milk
  • 1teaspoonvanilla essence
  • CHOCOLATE TOPPING

  • 8ounceschocolate, melted
  • Directions

  • Preheat oven to 350 °F.
  • To make the base, place the butter and sugar in a bowl and beat until light and fluffy.
  • Mix in the cornflour and plain flour, turn onto a lightly floured surface and knead briefly.
  • Press into a greased and lined 7” x 11” shallow cake tin and bake for 25 minutes or until firm.
  • To make the filling, place the butter, brown sugar and honey in a saucepan and cook over a medium heat, stirring constantly until the sugar melts and the ingredients are combined.
  • Bring to the boil and simmer for 7 minutes.
  • Beat in the sweetened condensed milk and vanilla essence.
  • Pour the filling over the base and bake for 20 minutes longer.
  • Set aside to cool completely.
  • Spread the melted chocolate over the filling and set aside until firm, then cut into squares.
  • Store at room temperature in a cookie tin or airtight container.
  • Reviews

  • “WOW!This is incredible!The only chocolate in the house was a bag of Dove dark miniature hearts.I think I’ll use Hershey’s milk chocolate next time.But this is a terrific recipie!I can see why they’re in all the tea shops.They weren’t invented yet when I was there because I didn’t see them then, but OOOH!I think I need another…..Next time I’ll bake it a little less, maybe 20 minutes and 15.The shortbread is very crunchy and I think I prefer a little tenderer cookie.The edges of the carmel layer are chewey and crunchy–delicious!We’ll see how they age and mellow–if they last till tomorrow.The cook keeps going back for samples! (LOL)This is a great one!Sorry, (not really) this is not diet fare.Great with hot tea or ice cold milk!”

  • “It’s millionaire’s shortbread!! I made this for a cake sale in school and it was sold out within 2 minutes. Very rich and fairly expensive but totally worth it.”

  • “This recipe is great.I love these little squares with tea.A note to the prior reviewer who said that cornflour is masa.This is incorrect.Cornflower in British English is actually cornstarch.You need cornstarch for this recipe.”

  • “It was very difficult to make these and not get to try them for a day and a half!!It was my family reunion and we have a dessert contest and I wanted to win.So I searched this site for just the right dish, one that would hold up abd not have to be referidgerated because we were camping and there just wast space!So this recipe popped out at me and I said “That’s the one!”I went to 3 stores before I figured out what the corn flour was, Masa,lol!Then I got to make them, and they were very easy to make, which I love!They smelled sooo!! good!!But I wanted to win so alone I left it.Saturday afternoon came and I was telling everyone that I was going to win the dessert contest this year.Well then we decided to put it off until dinner because it was hot and we were going to play volleyball and/or go to the river.So after dinner I bring out my caramel squares, they sit next an oreo pie, berry cobbler, and cheese cake.Four plates get made for the judges, all kids by the way, and they all picked mine!!Can’t thank you enough for the Frischman Family Reunion Dessert Winner 2010!!!”

  • “This is a fabulous recipe. The caramel in particular is wonderful. Personally, I would like a little bit more shortbread so next time I will increase by about 50%. Many thanks Mille”

  • “It’s shortbread topped with caramel topped with chocolate – how could it possibly be anything but decadently delicious?? Sooo beautifully rich! Like Countrywife, I too would bake these a little less the next time, as the crust did turn out a little dry and fragile around the edges. Tastewise it makes little difference though. I’m off to have another one. Thank you!!”

  • “My mom makes these..she calls them twix squares because they are like the chocolate bars.I have saved and next time I need squares they are on my list..they are yummy.Thanks for posting.”

  • “These were just wonderful!!! Thanks very much!”

  • “Thank you so much Mille for sharing this unique square. I made this for my neighbors birthday, it was gone instantly. I made the square in a 9″ springform pan, so that it looked like a giant cookie. It turned out great. I’ve since made this several times. Thanks for a new keeper.”

  • “The only way i can describe theese little delectable morseles,”Out of this world”. I wish i could give it 10 stares. Recently i have been craving caramely stuff and this was spot on. I Baked my crust for 21 minutes and the caramel layer for 17 minutes, the results was soft with abit off crispy caramel on the sides. I didnt put any chocolate on becauce the only chocholate i had on hand was Lindt dark chocolate taking another reviwers advice I thought it would be to intense and ruin the taste so i left it out.”

  • “Absolutely amazing and straightforward to make. I made them for a themed potluck where everyone brought a dish from the country from which their ancestors originated. They went like hotcakes! I can’t wait to make them, actually I should say eat them, again.”

  • “Really tastey but the caramel layer was a little think relative to the other layers.I would reduce this by a bout 1/3.”

  • “These were excellent!Everyone loved them.The only thing I did differently was to place the chocolate (I used Doves miniture milk chocolates) on the bars while they were still warm.Then when the chocolates melted all you have to do is spread them over the bars.I can’t wait to try more recipes.Thanx so much for posting this!!!!!”

  • “My SIL made these for our Christmas party and they were terrific. She did cook the shortbread base for the time specified and it was too crunchy. When I make these I will cook the base less. BTW, people were trying to hide portions of this to take home. It also freezes well IF you have any leftovers. And you can eat it right out of the freezer if you like ;-)”

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