Chocolate caramel shortbread stacks


Makes 9 large squares Preparation time: 20 min Baking time: 20-25 min

  • 250 ml (1 c) cake flour, sifted
  • 3 ml (generous ½ t) salt
  • 3 ml (generous ½ t) baking powder
  • 1 ml (¼ t) bicarbonate of soda
  • 100 g walnuts, chopped
  • 80 ml (1/3 c) margarine
  • 250 ml (1 c) brown sugar
  • 15 ml (1 T) hot water
  • 1 egg
  • 5 ml (1 t) vanilla essence
  • 90 g milk chocolate, chopped, OR 125 ml (½ c) chocolate chips

Preheat the oven to 180 °C. Grease a 20 cm square baking tin.

1 Sift together the dry ingredients and stir in the nuts.

2 Melt the margarine, remove from the heat and stir in the sugar and water. Allow to cool.

3 Beat the egg and vanilla essence into the margarine mixture. Slowly add the flour mixture and stir until smooth. Pour into the prepared baking tin.

4 Sprinkle the chocolate over and bake for 20-25 minutes.

5 Allow to cool and cut into squares.

You may also like:

Coconut-covered chocolate fudge

Caramel, peanut and chocolate chip bites

Hot-chocolate biscuits

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