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Australian Caramel Shortbreads

A community recipe by

Not tested or verified by

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Caramel Shortbreads in response to Nigella's plea for help!


Serves: 12

For the Base

  • 5 ounces butter (at room temperature)
  • ¼ cup granulated sugar
  • 1¼ cups all-purpose flour

For the Topping

  • 4 ounces butter
  • ½ cup soft light brown sugar
  • 1½ tablespoons light corn syrup
  • ½ cup sweetened condensed milk
  • 1¼ cups milk chocolate chips


Australian Caramel Shortbreads is a community recipe submitted by FionaS and has not been tested by so we are not able to answer questions regarding this recipe.

  • Preheat oven to 180 C.
  • To make the base:

  • In a medium bowl, mix together butter, granulated sugar, and flour until evenly crumbly. Press into a 23cm square baking pan.
  • Bake in preheated oven for 20 minutes. Remove and set aside.
  • To make the topping:

  • In a 2-2.5 litre saucepan, combine butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes.
  • Pourover baked crust (warm or cool). Cool until it begins to firm.
  • Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth.
  • Pour chocolate over the caramel layer and spread evenly to cover completely. Chill.
  • Cut into 4cm squares. These need to be small because they are so rich.
  • Tell us what you think