Pat the shortbread crust firmly into the pan with a spatula or the bottom of a glass.
Give each layer plenty of time to cool before adding the next one. It will make it much easier to spread the caramel and chocolate layers neatly and evenly.
If you’re using a glass pan, cool the crust in the refrigerator, not the freezer. The rapid temperature change can cause the glass to shatter.
NUTRITION
Calories: 339kcal
Carbohydrates: 41g
Protein: 3g
Fat: 19g
Saturated Fat: 8g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 4g
Trans Fat: 1g
Cholesterol: 16mg
Sodium: 170mg
Potassium: 67mg
Fiber: 1g
Sugar: 23g
Vitamin A: 192IU
Vitamin C: 1mg
Calcium: 27mg
Iron: 1mg
