White Chocolate Mocha Bars
These white chocolate caramel slices are made with a buttery shortbread base, delicious coffee-infused caramel and topped with glossy white chocolate!
Ingredients
For the base
- 200 g plain flour sifted
- 100 g light brown sugar
- 150 g butter melted and cooled
For the coffee caramel
- 1 x 395g can condensed milk
- 1 tbsp golden syrup
- 2 tbsp instant coffee dissolved in 1 tbsp boiling water
- 100 g butter
- 100 g golden caster sugar
For the white chocolate topping
- 300 g white chocolate
To serve
- Chocolate-coated coffee beans
Instructions
- Preheat the oven to 170C / 340F. Grease a 20cm x 20cm square tin and line it with baking parchment, leaving a little overhanging on the sides.
- Sift the flour into a bowl and add the sugar, stirring to combine. Pour in 150g of melted butter and press the biscuit base evenly into the prepared tin, evening out the top with the back of a spoon or your hand. Bake for 25-30 minutes until golden then set aside to cool.
- Place all the ingredients for the caramel in a large wide nonstick saucepan and bring to the boil, stirring until melted and amalgamated. Reduce the heat slightly so the top is still bubbling nicely all over and cook for 8-9 minutes, stirring frequently. Pour the caramel over the shortbread base and leave to cool for at least an hour until set.
- Add your chocolate to a heatproof bowl and set it over a saucepan of gently simmering water (don’t let the bowl touch the water). Stir constantly until all the chocolate has melted, remove from the heat and leave to cool for 5 minutes.
- Pour the cooled chocolate over the caramel, shaking and rotating the pan so the chocolate seeps into the corners and there's one even layer. Chill for 2 hours or until set.
- Cut slice into squares or bars and scatter with the chocolate coffee beans, if using.