Chocolate Caramel Shortbread

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put flour, sugar, vanilla sugar, salt, egg and 250 g butter in flakes into a mixing bowl, knead into a smooth dough with the dough hooks of the hand mixer. Cover the dough and chill for approx. 30 minutes

2. 2

   Then roll out the dough evenly on a well greased baking tray sprinkled with flour. Prick several times with a fork and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Remove from the oven, place on a rack and allow to cool

3. 3

   Boil 250 g butter, syrup and 400 g cream in a pot while stirring. Boil down at medium heat for 25-35 minutes while stirring constantly. Spread evenly on the baked base. Put in a cool place for approx. 45 minutes.

4. 4

   Roughly chop the chocolate. Heat 200 g whipped cream in a pot, add chocolate and dissolve in the cream while stirring. Remove from the heat and let it cool down a little while stirring. Spread evenly on the caramel mass and refrigerate for about 1 1/4 hours. Cut into pieces

5. 5

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
180 kcal

CARBS
12 g

FATS
14 g

PROTEINS
2 g