Gluten Free Salted Caramel fruit and nut bars
For the Shortbread:
200g GF Plain Flour
1/4 tsp xanthan gum
100g Caster sugar
200g Butter (softened)
For the Caramel:
3Tbsp Caster sugar
4Tbsp Golden syrup
397g Condensed milk (1 tin)
For the Chocolate Topping:
250g Fruit and nut mix
50g Milk Chocolate
To begin with line a 9inch (20cm) square tin with baking paper and preheat the oven to 160C fan (180C).
Cream together the butter and caster sugar until it is light and fluffy (I used an electric hand whisk.) Once it is light and fluffy add both flours and the xanthan gum to the butter and sugar mixture and mix together using the electric mix again then use your hands to bring the dough together in a ball.
Press the dough into the tin you prepared right into the corners and make sure it is even. Prick the top and place in the oven for 20-22 minutes until golden on top. Once cooked leave to cool.
Whilst you are waiting for the shortbread to cool you can prepare your caramel. Add all of the ingredients for the caramel into a microwave staff bowl. Place the bowl into the microwave and cook for 1 minute burst for around 12-15 minute after each 1-minute take out of the microwave and stir. Once ready stir in the salt and pour onto the shortbread, then scatter on the fruit and nut mix and leave to set a little.
Whilst waiting for the caramel to set melt the chocolate. Drizzle the chocolate over the top of the fruit and nuts and leave in the fridge to set for a few hours. Cut into 16 pieces and enjoy.