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Before you jump to Chocolate caramel shortbread recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

Opting to eat healthily provides marvelous benefits and is becoming a more popular way of life. There are a lot of illnesses related to a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and hypertension. There are more and more efforts to try to get people to adopt a more healthy lifestyle and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most likely, most people believe that it takes a great deal of work to eat healthily and that they will have to drastically change their lifestyle. In reality, however, just making a few modest changes can positively affect daily eating habits.

If you want to see results, it is definitely not a requirement to drastically alter your eating habits. If you want to commit to a wholesale change, that is OK but the main thing at first is to try to ensure that you are making more healthy eating choices. Sooner or later, you will discover that you actually prefer to eat healthy foods after you have eaten that way for a while. As you stick to your habit of eating healthier foods, you will find that you no longer want to eat the old diet.

Therefore, it should be fairly obvious that it’s not hard to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to chocolate caramel shortbread recipe. You can have chocolate caramel shortbread using 10 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to make Chocolate caramel shortbread:

1. Get Shortbread
2. Get 115 g butter,plus extra for greasing
3. Prepare 175 g plain flour
4. Prepare 55 g brown sugar
5. Get Caramel
6. Get 175 g butter
7. Take 115 g brown sugar
8. Prepare 3 tbsp golden syrup
9. Provide 400 ml canned condensed milk
10. Prepare 200 g chocolate broken into pieces

Instructions to make Chocolate caramel shortbread:

1. Preheat the oven to 180C/350F. Grease a 23cm/9-inch shallow square cake tin and line with baking paper.
2. Put the butter, flour and sugar into the bowl and mix well, Press mixture into the prepared tin and smooth the top. Bake in the preheat oven for 20-25 minutes, or until golden.
3. Meanwhile, make the filling. Place the butter, sugar, golden syrup and condensed milk in a saucepan and gently heat until the sugar has dissolved. Bring to the boil and simmer for 6-8 minutes, stirring constantly, until very thick pour over the shortbread base and chill in the refrigerator for 30 minutes.
4. To make the topping. Put the chocolate into a heatproof bowl set over a saucepan of gently simmering water and heat until melted, then spread it over the caramel. Cill in the refrigerator until set. Cut the pieces,If it’s hard chocolate, you should use worm knife.

Place chocolate in a microwave-safe bowl. Pour chocolate over the caramel layer and spread evenly to cover completely. FOR THE CHOCOLATE GANACHE Once the caramel is cool to the touch, place the chocolate in a medium heat proof bowl and set aside. In a small saucepan, heat the cream over low heat, swirling every so often, just until it starts to bubble. Pour the cream over the chocolate and give the bowl a gentle shake to settle the chocolate under the cream.

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