Chocolate squares with toffee caramel

Chocolate squares with toffee caramel

A classical baked dessert with the perfect shortbread crust, silky caramel centre with a double chocolate topping. These treats are pure decadence.

  • Recipe serves:10-12
  • Preparation Time20 Minutes
  • Cooking Time25 Minutes


  • 100g Astra
  • 25g sugar
  • 125g flour
  • 40g cashew nuts, powdered
  • Caramel filling;
  • 25g Astra
  • 2 tablespoons sugar
  • 200g condensed milk
  • Chocolate topping;
  • 4 tablespoons Astra
  • 100g dark chocolate
  • 50g white chocolate


  • Beat the Astra and sugar in a bowl until fluffy. Beat in the flour and cashew nut powder and then mix well with hands.
  • Press the above mixture into the base of a square baking tray.
  • Bake in a preheated oven at 1800 C for 20 minutes.
  • Meanwhile, add all the ingredients of the caramel filling into a saucepan. Stir gently till the mixture starts boiling. Keep stirring for a few more minutes until the mixture starts to thicken.
  • Remove from heat and pour over the baked base and leave to set.
  • Add the two chocolates separately into a bowl and melt over a double boiler. Take off from heat and add 2 tablespoons of Astra each and mix well.
  • Spread the dark chocolate over the caramel and smooth with a knife.
  • Use the white chocolate on top to form any design. Once the chocolate has set, cut into squares and serve.
  • Chef’s Tip:

    Do not over bake the pastry base as it will harden and will be difficult to cut through.