Salted Caramel Tiffin
Prep
25 mins
Cook
35 mins
Servings
8
Difficulty
Easy
This salted caramel tiffin recipe has become my go to dessert whenever I need something impressive but manageable. The beauty of this treat is how quickly it comes together, with just 25 minutes of prep before it goes into the oven. Pecans are wonderful here, not only adding that lovely nutty crunch but also providing heart healthy fats and antioxidants. The combination of granulated and brown sugar creates the perfect depth of flavor, while a generous drizzle of salted caramel sauce takes it from simple to absolutely decadent. Best of all, it's approachable enough for a beginner baker yet fancy enough to impress at any gathering.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 gunsalted butter, softened
- 250 ggranulated sugar
- 150 glight brown sugar
- 6 gsalt
- 120 gpecans, chopped
- 4 gsea salt
- 200 gcaramel sauce
- 120 mlheavy cream
- 4large eggs
- 20 gbutter, for greasing
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF) and grease an 18cm square baking pan with butter.
- 2
In a medium bowl, whisk together the flour, salt, and 100g of the granulated sugar.
- 3
Add the softened butter and mix until the mixture resembles coarse breadcrumbs.
- 4
Press the mixture into the prepared baking pan.
- 5
Bake for 15 minutes and set aside to cool.
- 6
In a small saucepan, combine the light brown sugar, heavy cream, and 50g of the caramel sauce.
- 7
Bring the mixture to the boil, then reduce the heat and simmer for 5 minutes.
- 8
Remove the saucepan from the heat and stir in the chopped pecans and sea salt.
- 9
Pour the caramel sauce over the cooled shortbread crust.
- 10
Drizzle the remaining caramel sauce over the top of the tiffin.
- 11
Sprinkle with additional sea salt if desired.
- 12
Cut into squares and serve.
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