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Super-pretty chocolate bark sits atop gooey caramel and a buttery base in this showstopper. Broken down into just seven simple steps, our simple shortbread recipe makes creating this indulgent sweet treat at home really easy. Why not give it a go this Easter?
Lightly grease and line a 20cm square tin with nonstick baking paper. For the shortbread, use an electric hand whisk to beat 125g (4 ½oz) unsalted butter and 60g (2oz) golden caster sugar in a bowl until combined. Add 125g (4 ½oz) plain flour, 60g (2oz) rice flour and a pinch of salt and beat again, until it starts to form a dough.
Tip the dough into the tin. Press it down evenly with the back of a metal spoon. Prick all over with a fork and chill in the fridge for 1 hour to firm up. After 30 minutes, preheat the oven to gas 4, 180°C, fan 160°C. Once firm, bake for 25-30 minutes, or until golden and baked through. Leave to cool completely.
To make the caramel, heat 200g (7oz) caster sugar in a pan set over a medium-high heat. Keeping a close eye on it, let it melt without stirring, swirling the pan around often, so that the sugar melts evenly and doesn’t crystallize. Once a rich caramel colour, remove from the heat and carefully add 125g (4oz) cubed unsalted butter, 100g (3 ½oz) light muscovado sugar and 175ml (6fl oz) double cream.
Return to a low heat, and wait for any solidified sugar to melt. Increase the heat slightly and simmer for about 7 minutes, until smooth, thick and golden. Leave to cool for 20 minutes. Pour the caramel onto the shortbread and chill until firm, about 2 hours.
Break 200g (7oz) white chocolate into pieces and melt in a heatproof bowl over a pan of simmering water. Divide between 4 bowls. Colour one with a few drops of pink gel food colour, one with blue, one with yellow and one with green. Break 200g (7oz) of 70% cocoa solids dark chocolate into pieces and melt. Cool slightly then pour over the caramel.
Dot teaspoons of the 4 coloured white chocolates over the surface of the dark chocolate. Use a skewer to gently swirl the colours through the dark chocolate in a continuous motion without lifting the skewer. Top with white chocolate stars. Chill for 5 hours to firm up completely.
Using a sharp knife, cut into 16 squares and serve.
Calories 397 (20%), sugar 29.8g (33%), fat 25.9g (37%), saturates 15.5g (78%), salt 0.028g (0%), based on 16 servings.