Ingredients - Serves 8
For the shortbread
250g Plain flour
75g Muscovado sugar
175g Butter
For the caramel
100g Butter
100g muscovado sugar
800g condensed milk
For the topping
200g of any chocolate
Method
Heat the oven to 180C/160C fan
Lightly grease a baking dish or line with grease proof paper
To make the shortbread, mix the plain flour and 75g muscovado sugar in a bowl
Rub in 175g softened butter until the mixture resembles fine breadcrumbs
Knead the mixture together until it forms a dough, then press into the base of the prepared tin
Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin
To make the caramel, place 100g butter, 100g muscovado sugar and condensed milk in a pan and heat gently until the sugar has dissolved
Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly
Pour over the shortbread and leave to cool
For the chocolate topping, melt chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set
Cut into squares and enjoy!