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Ingredients
- for base:
- 1 cup butter
- 1/2 cup sugar
- 1 +1/2 cups flour
- for center:
- 1 cup butter
- 1 cup sugar
- 2 Tbsp. light corn syrup
- 1 (300ml) can condensed milk
- 8 oz. good quality chocolate melted for topping
Preparation
Step 1
preheat oven to 325F.
line a high-sided baking sheet with parchment
for base:
cream together butter and sugar, add flour and gently press evenly into baking sheet, about 3/4 inch thick.
bake until crisp and golden, about 20-30 minutes.
let cool about 45 minutes.
for center:
melt butter, sugar, syrup and condensed milk over low heat, when sugar is dissolved, bring to a boil. stirring constantly, boil 7-10 minutes until thick. allow to cook thoroughly, then pour over shortbread base. allow toffee to cool over base, before topping with chocolate.
melt chocolate and pour over toffee. let cool until set.
do not refridgerate.
cut into squares, when cooled.