Ingredients
- INGREDIENTS – FOR THE SHORTBREAD
- 250g plain flour
- 200g chilled butter, chopped
- 100g caster sugar
- ¼ tsp vanilla extract
- INGREDIENTS – FOR THE CARAMEL
- 90g butter
- 379g can condensed milk
- 2 tbsp golden syrup
- 2 tbsp brown sugar
- INGREDIENTS – FOR THE CHOCOLATE TOPPING
- 300g dark chocolate
- 30g butter
Preparation
Step 1
METHOD – FOR THE SHORTBREAD
Preheat your oven to 160C/140C fan/gas 4. Line and grease a 9″ square cake tin.
Rub the flour and sugar together with your fingertips until the mixture resembles breadcrumbs.
Stir in the sugar and vanilla
Press the mixture firmly into the baking tray and bake for 40- 45 minutes. Then leave to cool on a wire cooling rack.
METHOD – FOR THE CARAMEL
Pop all the ingredient into a pan and heat over a medium heat, stirring continuously for 10-15 minutes. Seriously, don’t stop stirring.
After 15 minutes remove from the heat and beat the mixture with a wooden spoon for around 10 minutes until the mixture turns thick and fuggy.
Leave it to cool for 5-10 minutes before transferring it to the pan on top of the cooled shortbread. Then pop everything in the fridge to cool completely.
METHOD – FOR THE CHOCOLATE TOPPING
Melt the chocolate and the butter together, either in a bowl over a pan of boiling water or in 30 second blasts in the microwave stirring every 30 seconds.
When melted, give it a good stir and pour over the cooled shortbread and caramel and leave to set in the fridge.
When everything has cooled and the chocolate has hardened remove from the pan and slice into even squares.