You’ll Need
100g plain flour
120g thick caramel sauce
65g cold butter, cubed
80g milk chocolate, chopped
35g caster sugar
2 tbsp double cream
Pinch of salt
To Finish
Melted chocolate
Flaky sea salt
Optional But Dangerous
Vanilla ice cream
Extra warm caramel
Method
Preheat the air fryer to 160°C and lightly grease four ramekins.
Divide the caramel between the ramekins and scatter over the chopped chocolate.
Rub the flour, butter, sugar and salt together until coarse crumbs form.
Add the cream and squeeze lightly until the mixture forms soft clumps.
Scatter the shortbread mixture over the caramel without pressing it flat.
Cover loosely with foil and air fry for 9 minutes.
Remove the foil and cook for another 4-6 minutes until pale gold and crisp at the edges.
Rest for 4 minutes, then finish with chocolate and sea salt.