Try this “tray bake,” a tasty treat that’s found in virtually every home bakery and coffee shop throughout Northern Ireland.
Ingredients
| Shortbread Base | |
| 2 c. self-rising flour | 3 Tbsp. fine granulated sugar |
| ¾ c. butter, softened | 1-2 Tbsp. milk |
| Caramel Layer | |
| ½ c. butter | 2 Tbsp. golden cane syrup |
| 14-oz can sweetened condensed milk | 1 oz. pretzels, roughly chopped |
| ¼ c. sugar | |
| Chocolate Topping | |
| 6 Tbsp. butter | 1 c. milk chocolate chips |
Preparation
1. Preheat oven to 325°F. Grease 13×9-inch pan.
2. Sift flour then cream butter and sugar together. Add flour and just enough milk to form dough. Allow to rest for 30 minutes in fridge.
3. Remove dough and cut into four pieces. Roll out each piece thinly with floured rolling pin in rectangular shape.
4. Join pieces together in baking pan, pressing firmly and evenly to fill the pan. Prick shortbread all over with fork. Bake for 25-30 minutes, until pastry is light golden brown in color.
5. To make caramel, combine all ingredients in heavy-based saucepan. Place over medium to low heat and stir continuously until boiling. Boil for 6-7 minutes, till caramel thickens enough to leave side of pan, stirring all the time.
6. Once caramel is ready, fold in pretzels. Spread caramel over cooled shortbread with knife.
7. When caramel has set, melt butter and chocolate in double boiler over low heat.
8. Remove from heat and stir till smooth. Cool slightly before spreading over caramel layer with knife.
9. When chocolate is firm and set, cut into squares.
Makes 30 squares.
Nutritional Information (per square): Calories: 220; Fat: 13g; Cholesterol: 35mg; Sodium: 230mg; Total Carbohydrates: 23g; Dietary Fiber: 0g; Sugars: 16g; Protein: 3g.
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