autumn recipe: caramel shortbread

These more-ish slices are based on caramel shortbread but the apple gives them a lovely fruitiness. ...

Makes about 15 slices

Takes 20 minutes to make, 20 minutes to bake, plus chilling and cooling

INGREDIENTS

• 200g plain chocolate, melted
• 100g dried ready-to-eat apples, finely sliced
• 450g jar caramel toffee sauce (we used Merchant Gourmet Dulce de Leche, from major supermarkets), warmed to pouring consistency

• For the biscuit base
• • 110g butter, softened, plus extra for greasing
  • 40g caster sugar
  • 175g plain flour
  • 10g cornflour
  
  

  METHOD

  How to make toffee apple shortbreads

  1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 17cm x 27cm x 4cm deep baking tin. To make the biscuit base, cream the butter and sugar until pale and fluffy. Sift in the flour and cornflour and, using your hands, work to a dough. Place in the tin and use a glass tumbler to roll out flat and into the corners. Bake for 20 minutes or until golden. Set aside to cool.

  2. Scatter the apples over the base, pour over the caramel sauce and spread to level out. Chill in the fridge for 1 hour.

  3. Pour the melted chocolate over the caramel and apples, then spread evenly. Set aside to cool at room temperature for about 2 hours or until set. Remove from the tin and cut into 15 slices.

  
  

  I found this on here
  (all rights go to the person who made this recipe)