Ingredients
175g butter, softened, plus extra for the tin
250g plain flour
75g caster sugar
For the caramel
100g butter or margarine
100g light muscovado sugar
2 x 397g cans condensed milk
For the topping
200g plain or milk chocolate, broken into pieces
Method
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Heat oven to 180C/160C fan/gas 4. Lightly butter a 33 x 23cm Swiss roll tin with a lip of at least 3cm. To make the shortbread, mix the flour and caster sugar in a bowl. Rub in the 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 mins or until firm to the touch and lightly browned. Leave to cool in the tin.
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To make the caramel, tip the butter, sugar and condensed milk into 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 mins or until the mixture has thickened. Pour over the shortbread and leave to cool.
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For the topping, melt the chocolate in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars to serve.
