Chocolate caramel squares always go down an absolute treat. Who can resist the perfect blend of gooey, creamy topping on a buttery biscuit base? For this chocolate caramel square recipe, melt-in-the-mouth shortbread is subtly flavoured with a sprinkling of allspice, balancing out the sweet flavours from the golden syrup and condensed milk. It’s important to chill these fabulous party snacks after both the biscuit and caramel stages, so that the finished products have perfectly defined layers. For a fancy finish, swirl melted white chocolate into a pretty pattern while the milk chocolate layer is still warm. Alternatively, you could pile sweets, nuts, fruit or chunks of chocolate on top for the ultimate sweet treat.
Pre-heat the oven to 180°C, 350°F, Gas Mark 4. Grease a 28 x 18 cm Swiss roll tin. Place half the margarine, 50g (2oz) of the caster sugar and all of the flour in a bowl with the Mixed Spice. Mix together to form a dough.
Press the dough into the tin, levelling the surface with the back of a metal spoon. Prick the surface with a fork and bake for 20 - 25 minutes until pale golden. Whilst the shortbread is in the oven prepare the caramel.
Place the remaining margarine, sugar, golden syrup and condensed milk in a small heavy based saucepan. Heat gently until the margarine has melted and then boil the mixture rapidly for 5-10 minutes until a golden colour. Make sure you stir the mixture constantly to prevent it from burning. Cool for 2-3 minutes.
Pour the caramel over the cooked and slightly cooled shortbread base. Leave to cool. Meanwhile, melt the chocolate in a bowl, set over a pan of simmering water, and pour over the caramel. Leave to chill for 4 hours or more. Cut into 18 pieces and serve.