Costa's Chocolate Caramel Shortbread Recipe Steal

If any of you have read my post from last year about my trip to England, you'll know I picked one of these up whenever we went to Costa. They've changed name but were once called Belgian Chocolate Shortbread Cake and they are amazing!

Apparently these are also called "Millionaire's Shortbread" over here but I don't prefer that name. Something about it reminds that they are rich....rich in calories. Regardless, they are probably my favourite dessert ever.

You will need:

2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups all-purpose flour
1/2 butter
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk
1 1/4 cups milk or dark chocolate (whichever you prefer)

1. Pre-heat your oven to 350 degrees F (175 C)

2. Mix the softened butter, white sugar and flower in a bowl. If you have a food processor or blender on hand this would be easier. You want to mix the dough until it's a crumbly texture. Once mixed, press the mixture into a 9-inch pan until its even and no longer crumbling apart. Using a fork, lightly poke the dough so keep it from rising. Bake for 20 minutes, or until the edges start to turn a light golden brown.

3. In a saucepan mix in the 1/2 cup of butter, brown sugar, corn syrup and condensed milk. Bring these to a boil stirring for 5 minutes. Remove from heat and continue to beat vigerously for another 3 minutes. Pour the caramel sauce over the baked shortbread.

4. Let these cool at room temperature for about an hour, or you can pop it in the fridge for a bit. You want to make sure the caramel has hardened enough as to not spread when you pour the chocolate overtop.

5. In a double boiler, melt your chocolate chips or wafers and then pour immediately over the caramel layer.

6. Leave at room temp to harden or cool and then serve!

Some Notes:

These are extremely sweet so I cut mine into smaller pieces. However, feel free to adjust the caramel mixture to your own liking. I found it turned out to be a thicker layer than I would normally like, so next time I will make it a bit thinner.