Lisa`s Chocolate Caramel Shortbread Muffins

by Editorial Staff

Summary

Prep Time 40 mins
Cook Time 20 mins
Total Time 2 hrs
Course Dessert
Cuisine European
Servings (Default: 1)

Ingredients

For the dough:

  • 170 grams flour
  • 60 g suar
  • 120 g butter
  • Fat for the shape

For the caramel:

  • 370 ml condensed milk
  • 2 tablespoon agave syrup
  • 60 g cane suar
  • 120 g butter
  • 150 g milk chocolate
Lisa`s Chocolate Caramel Shortbread Muffins
Lisa`s Chocolate Caramel Shortbread Muffins

Instructions

  1. Preheat the oven to 170 ° C (top / bottom heat). A square 18-cup cake pan or a muffin pan for mini muffins - I recommend, but anything is possible - lightly grease or line with baking paper or paper liners.
  2. For the shortbread dough, put the flour and sugar in a large bowl. With clean hands, knead the butter into the mixture until a batter is formed.
  3. Press evenly on the bottom of the muffin or cake pan. Then bake in the oven for 15-20 minutes or until golden brown.
  4. While the dough is baking in the oven, put the condensed milk, syrup, sugar and butter in a saucepan. Cook over low heat for about 5 minutes, stirring constantly.
  5. This will take a while, but it must be done carefully, otherwise it will stick to the pan and burn. Watch carefully to see if it turns a deep caramel color, pour over the shortbread.
  6. Let cool for 30 minutes or more, then pour the melted chocolate over the top. To do this, melt the chocolate in a microwave and stir the chocolate every 15 seconds.
  7. Place in the fridge for another 30 minutes and then, when baked in the cake pan, cut into squares.
  8. Tip:
  9. The cake / muffins can be stored very well in the freezer for several weeks. It`s also handy to keep them in the freezer until just before serving.

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