Chocolate caramel fingers recipe

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  • healthy
Preparation Time40 mins Plus cooling time
Cooking Time25 mins Only the base needs to be cooked
Total Time1 hours 5 mins (Plus a day to cool)
Nutrition Per PortionRDA
Calories341 Kcal17%
Fat32g g46%
Saturated Fat21g g105%

Biscuit base, rich caramel filling and chocolate topping combine to make this an outrageously irresistable treat.


For the base:

  • 125g (4oz) butter, softened
  •  60g (2oz) caster sugar
  • 150g (5oz) plain flour
  •  2 level tablespoons cocoa

For the filling:

  • 250g (8oz) butter
  • 125g (4oz) caster sugar
  • 4 level tablespoons golden syrup
  • 397-405g can condensed milk

For the decoration:

  • 75-100g (2½-3½oz) dark chocolate-flavour cake covering, or chocolate, melted
  • 28 x 18cm (11 x 7in) oblong tin, lined with baking parchment
  • Small baking parchment
  • piping bag




  1. Set the oven to gas mark 4 or 180°C.
  2. To make the base: Measure all the ingredients into a bowl and work to a firm dough. Alternatively, whizz together in a food processor until the ingredients just bind together. Press into the base of the tin and bake in the centre of the oven for 20-25 mins, until firm to the touch. Leave to cool in the tin.
  3. To make the filling: Melt the butter in a bowl in the microwave oven on full power for 1-2 mins. Add the remaining ingredients and mix well. Cook for 1 min at a time, stirring well after each minute, until the mixture turns a golden caramel colour - this will take about 8-12 mins, depending on the power of the microwave. If you don’t have a microwave, then melt the butter in a saucepan and add the remaining ingredients for the filling and heat gently until dissolved. Bring to the boil, reduce the heat and simmer, stirring, for 8-10 mins. Cool the mixture slightly, then pour over the base. Leave to cool and set. Remove from the tin and cut in half lengthways, then cut each section into 8-9 fingers.
  4. To decorate: Fill the piping bag with melted chocolate flavour cake covering or chocolate. Cut the end off the bag to give a small hole, then pipe a zigzag design over the top of each shortbread finger. Leave to set before serving.
  5. The shortbreads will keep in an airtight container for 4-5 days.
Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies