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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Press evenly on the bottom of the muffin or cake pan. Then bake in the oven for 15-20 minutes or until golden brown.
- 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.
- 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.
- 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.
- Place in the fridge for another 30 minutes and then, when baked in the cake pan, cut into squares.
- Tip:
- 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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