You can’t beat a slice of this classic bake: made with layers of spelt shortbread, caramel and chocolate. These tasty treats look and taste decadently delicious.
Prep time: 40 mins
Bake time: 35 mins
Fridge: 2 hours, 45 mins
Total time: approx 3.5 hours
200g Risen's Super White Spelt Flour*
150g butter, softened
*you can add rice flour to this for added texture. Try 25g rice flour/175g spelt flour
150g milk chocolate
100g plain chocolate
200g caramel/dulce de leche
Pre-heat the oven to 175ºC and grease a 8 x 12"/20 x 30cm baking tray
Chop the softened butter into cubes and put them in a mixing bowl. Add the sugar and beat together until light and fluffy.
Combine the flour and stir into the butter and sugar until a dough pulls together.
Press the dough into the prepared pan, pushing it up to the edges. Use the back of a spoon to smooth the top.
Bake for around 30 - 35 minutes until the edges are browning but the rest looks pale. Cool completely for 45 minutes in the fridge.
Add the caramel on to the cold shortbread base.
Break up both types of chocolate in a bowl with the butter and melt in a bowl over a pan of boiling water.
Spread the chocolate topping over the caramel layer.
Leave for 2 hours in the fridge to fully set. Once set, cut into squares and store in a tin.