Summary

Ingredients

• 120 g butter
• 50 grams sugar
• 170 g flour
• 0.5 ½ pack baking powder
• 1 pinch (s) salt
• 0.5 can ½ condensed milk
• 100 g suar
• 50 g chocolate, (milk chocolate)
• 50 chocolate, (dark chocolate)

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Instructions

1. Preheat the oven to 180 ° C (150 ° C with hot air). Grease the baking dish well.
2. Beat the butter and sugar until frothy. Sift the flour and add to the butter-sugar mixture. Stir until it becomes crumbly. Distribute the dough evenly in the baking dish and bake on the middle rack for about 15-20 minutes until it is golden brown.
3. For the caramel filling, put all the ingredients in a saucepan and heat slowly until the sugar has dissolved. Then stir for approx. 5 - 10 minutes, stirring constantly. Quickly distribute the mass on the prepared base and let it cool down well.
4. Melt the chocolate over a water bath at low temperature and pour it onto the cooled caramel mixture. Before the chocolate becomes too firm, score lightly with a knife and then divide into portions. Attention! The shortcakes are very powerful and should be cut into small pieces.
5. Put in the fridge for at least an hour before serving.