Caramel Shortbread

A recipe for a really yummy treat!

Ingredients

Base:
50g soft brown sugar
125g softened butter
150g self-raising flour

Caramel:
397g can sweetened condensed milk
125g diced butter
75g soft brown sugar
2tbsp golden syrup

Chocolate:
150g milk chocolate

Instructions

  1. Preheat your oven to 180°C, and spray and line a 7 x 11 inch tin with baking paper. Then in a bowl cream together the butter and sugar for the base. Add the flour and mix till just combined.
  2. Press the mixture into the tin and bake for 15 to 20 minutes until golden, then leave to cool.
  3. Place all the caramel ingredients in to saucepan, and place on a low heat until the butter and sugar have dissolved. Then slowly let it come to the boil and stir for continuously for 10 to 12 minutes.
  4. Once the base and caramel are slightly cool, pour the caramel over the base and place in the fridge to set. Melt the chocolate in bowl over a pan of simmering water.
  5.  Then pour the chocolate over the caramel and leave to set and then cut into squares.

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