Butter Flour Base with Caramel and Chocolate

Introduction

This traybake starts with a rubbed-in base of self-raising flour, butter, and caster sugar, then gets a long-cooked caramel layer and a melted chocolate top. You get a firm, sliceable base, a chewy caramel center, and a clean chocolate finish, so it suits bake sales, make-ahead dessert trays, or cutting into small squares for sharing.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 25 minutes
• Servings: 812

Ingredients

Base

• 350 g self-raising flour
• 225 g unsalted butter
• 110 g caster sugar

Filling

• 225 g caster sugar
• 225 g unsalted butter
• 5 Tablespoons golden syrup
• 400 ml full-fat condensed milk

Topping

• 340 g good-quality chocolate (milk or dark), melted

Instructions

Base

1. Preheat the oven to 180°C (gas mark 4; 350°F). Rub flour, butter, and caster sugar together until it resembles breadcrumbs.
2. Press into a 25 x 38 x 4 cm Swiss roll pan.
3. Bake for 20 minutes or till golden.
4. Cool.

Filling

1. Melt butter in a heavy-based saucepan over a low heat; add sugar, golden syrup, and condensed milk.
2. Stir continuously for 40-50 minutes. It should be golden brown in colour when ready to eat. To test, drop a little blob into a bowl of cold water; it should firm up.
3. Pour this caramel mixture over the base, and let it cool.

Topping

1. Pour melted chocolate over the top.
2. Spread the chocolate evenly, and let set.

Variations

• Use all dark chocolate in the topping instead of milk chocolate if you want a less sweet finish and a firmer snap when sliced.
• Use all milk chocolate in the topping if you want a softer top layer and a sweeter bar overall.
• Swap the self-raising flour for a gluten-free self-raising flour blend in the base for a gluten-free version; the base stays short and crumbly but can be slightly more delicate.
• Replace the golden syrup with light corn syrup if needed; the caramel still sets, though the flavour is a little less toffee-like.
• Sprinkle a little flaky salt over the melted chocolate before it sets if you want sharper contrast against the sweet caramel.

Tips for Success

• Rub the flour, butter, and caster sugar together until the mix looks like fine breadcrumbs with no large butter pieces, or the base can bake unevenly.
• Press the base firmly into the Swiss roll pan, especially in the corners, so it holds together when cut.
• Keep the filling over a low heat in the heavy-based saucepan and stir continuously; higher heat makes caramel more likely to catch on the bottom.
• Use the cold-water test for the caramel rather than relying on colour alone; the dropped blob should firm up, not stay runny.
• Let the base cool before adding the caramel, and let the caramel cool before adding the chocolate, so the layers stay distinct.

Storage and Reheating

Store the bars in an airtight container with baking paper between layers. Keep them in the fridge for up to 1 week or freeze for up to 3 months.

This is not a recipe you reheat in the usual sense. For the best texture, take chilled pieces out of the fridge 15–20 minutes before serving so the caramel and chocolate soften slightly; thaw frozen pieces overnight in the fridge before bringing them to room temperature. Microwave reheating is not recommended because the chocolate melts before the base warms through.

FAQ

Why does the caramel need continuous stirring for so long?

The filling has a high sugar and milk content, so it can catch and scorch quickly. Constant stirring keeps the caramel smooth and helps it cook evenly.

Can you use plain flour instead of self-raising flour?

Yes, but you need to add baking powder in the amount you normally use to turn plain flour into self-raising flour. The base will still be short and crumbly.

Why did the chocolate crack when you cut it?

Chocolate is more likely to crack if the tray is very cold or the topping layer is thick. Let it sit at room temperature for a few minutes before slicing.

Can you make this gluten-free?

Yes, use a gluten-free self-raising flour blend for the base and check that your chocolate and condensed milk are labelled gluten-free. The texture stays close to the original, though the base may be a bit more fragile.