Description
Buttery shortbread layered with concentrated raspberry caramel and rich dark chocolate, finished with optional freeze-dried raspberry dust or flaky sea salt.
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- â…“ cup (65g) granulated sugar
- ¾ cup (170g) unsalted butter, cold and cubed
- ¼ tsp fine sea salt
- 1 cup (150g) fresh or frozen raspberries, strained into a concentrated puree
- 1 can (14 oz / 397g) sweetened condensed milk
- ½ cup (115g) unsalted butter
- ½ cup (100g) light brown sugar
- 2 tbsp golden syrup or light corn syrup
- 7 oz (200g) dark chocolate (60–70% cacao), chopped
- 1 tsp coconut oil or vegetable oil, for a softer snap when slicing
- Freeze-dried raspberry dust or flaky sea salt, optional
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch square baking pan with parchment paper.
- In a bowl, rub the cold butter into the flour, sugar, and salt until the mixture forms fine crumbs.
- Press the mixture firmly into an even layer in the prepared pan.
- Prick the shortbread all over with a fork.
- Bake for 18–20 minutes until pale golden, then cool completely.
- In a small saucepan over medium heat, simmer the raspberries for 5 minutes until broken down.
- Pass the raspberries through a fine-mesh sieve to remove the seeds, leaving about â…“ cup of smooth raspberry puree.
- In a heavy-bottomed saucepan, combine the sweetened condensed milk, butter, light brown sugar, golden syrup, and raspberry puree.
- Cook over medium-low heat, stirring constantly, until the butter melts and the sugar dissolves.
- Bring the mixture to a gentle boil and stir vigorously for 8–10 minutes until thick, golden-pink, and reaching 238°F (114°C).
- Pour the hot raspberry caramel over the cooled shortbread base and spread evenly with a spatula.
- Allow the caramel to cool at room temperature, then chill in the refrigerator for at least 1 hour until firm to the touch.
- Melt the dark chocolate and coconut or vegetable oil together in 30-second bursts in the microwave, stirring until smooth.
- Pour the melted chocolate over the chilled caramel layer.
- Sprinkle with freeze-dried raspberry dust or flaky sea salt if desired.
- Refrigerate for 30 minutes until the chocolate is set.
- Slice into squares and serve.
Notes
Use a candy thermometer to bring the raspberry caramel to 238°F (114°C) for the proper firm texture. Chill the caramel layer thoroughly before adding the chocolate, and refrigerate until the chocolate is fully set before slicing.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 square
- Calories: 390
- Sugar: 31g
- Sodium: 95mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg