- STEP 1
Prepare the shortbread base by mixing the flour and sugar in a bowl, then rubbing in the butter to produce a smooth paste-like dough.
- STEP 2
Press the dough into a 20cm square tin and smooth the surface with the back of a spoon.
- STEP 3
Prick the dough with a fork and bake in the oven at 180 degrees for 20 minutes. Once baked, leave to cool in the tin while you make the caramel.
- STEP 4
Prepare the caramel by melting the butter in a pan. And the sugar and stir until it becomes "sludge-like".
- STEP 5
Remove from the heat and stir in the condensed milk. Bring back to the boil and simmer gently, stirring continuously for 8-10 minutes.
- STEP 6
Pour the hot caramel onto the shortbread base. Spread it out evenly and then leave to cool completely.
- STEP 7
Melt the chocolate over a pan of simmering water. Pour the chocolate over the caramel and spread it out evenly. Place in the fridge to harden the chocolate and then cut into squares.