Chunky Chocolate & Caramel Squares

Serves 6 people

Description

Our gluten-free version of a teashop favourite - millionaires shortbread - naughty but very very nice!

Ingredients

For the base:
225g (9oz) Juvela Gluten-Free mix
200g (8oz) butter (Use 150g for the base, keep 50g for the filling)
75g (3oz) light muscovado sugar
for the filling:
397g (16oz) tin condensed milk
100g (4oz) light muscavado sugar
50g (2oz) chopped roasted hazelnuts
200g (8oz) dark chocolate*

Instructions

  1. Oven temperature: 180°C/350°F/Gas Mark 4. You will need: 15cm (6") square tin, greased and lined.
  2. To make the base, place the Mix and sugar in a large bowl, and stir in the butter to coat the dry ingredients. Transfer mixture to the prepared tin and press into the base of the tin. Bake in a pre-heated oven for 15-20minutes. Allow to cool slightly.
  3. Meanwhile, for the caramel filling, place the condensed milk, sugar and butter in a pan over a low-medium heat for approx 10minutes, stirring frequently.
  4. Sprinkle the base with chopped nuts and then spread the caramel over the top; return to the oven and bake for 10minutes. Allow to cool completely.
  5. Melt the chocolate in a large bowl and pour over the set caramel filling, tilting the tin to ensure an even coating. Allow to cool and then cut into 12 squares.