Ingredients
- SHORTBREAD
- 3 1/2 ounces butter
- 3 tablespoons sugar
- 2 ounces cornflour, sifted
- 3 ounces plain flour, sifted
- CARAMEL FILLING
- 4 1/2 ounces butter
- 3 ounces brown sugar
- 2 tablespoons honey
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla essence
- CHOCOLATE TOPPING
- 8 ounces chocolate, melted
Preparation
Step 1
1 Preheat oven to 350 °F.
2 To make the base, place the butter and sugar in a bowl and beat until light and fluffy.
3 Mix in the cornflour and plain flour, turn onto a lightly floured surface and knead briefly.
4 Press into a greased and lined 7” x 11” shallow cake tin and bake for 25 minutes or until firm.
5 To make the filling, place the butter, brown sugar and honey in a saucepan and cook over a medium heat, stirring constantly until the sugar melts and the ingredients are combined.
6 Bring to the boil and simmer for 7 minutes.
7 Beat in the sweetened condensed milk and vanilla essence.
8 Pour the filling over the base and bake for 20 minutes longer.
9 Set aside to cool completely.
10 Spread the melted chocolate over the filling and set aside until firm, then cut into squares.
11 Store at room temperature in a cookie tin or airtight container.