Ingredients for Chocolate Caramel Fingers
- 2 cups (4 sticks) unsalted butter
- 1 ¾ cups granulated sugar, 1 cup packed light brown sugar
- 2 ¼ cups all-purpose flour
- Golden Syrup
- Eagle Brand Condensed Milk
- 1 cup semi-sweet chocolate chips
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How to Make Chocolate Caramel Fingers
- Preheat oven to 350°F (175°C).
- **Prepare the Shortbread:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and 1 teaspoon vanilla extract until light and fluffy. Beat in 2 ¼ cups all-purpose flour and ¼ teaspoon salt until just combined. Do not overmix.
- Press the dough evenly into a greased 9x13 inch baking pan.
- Bake for 25-30 minutes, or until the edges are golden brown.
- **Make the Caramel:** While the shortbread is baking, melt ½ cup (1 stick) unsalted butter in a medium saucepan over medium heat.
- Add 1 cup packed light brown sugar, ¼ cup heavy cream, and 1 teaspoon salt. Stir constantly.
- Bring to a boil, stirring vigorously. Boil for 3-5 minutes, or until the caramel thickens and turns a rich amber color.
- Remove from heat and let cool slightly.
- **Assemble:** Pour the cooled caramel evenly over the baked shortbread crust.
- Refrigerate for at least 30 minutes, or until the caramel is completely firm.
- **Make the Chocolate Topping:** Melt 1 cup semi-sweet chocolate chips and 2 tablespoons unsalted butter in a double boiler or microwave until smooth.
- Spread the melted chocolate over the set caramel.
- Refrigerate for another 15-20 minutes to allow the chocolate to set.
- Cut into squares or long fingers and serve.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
67g
Fat
42g
Carbs
7g
