For the shortbread:

  • 250g plain flour
  • 175g butter or margarine
  • 75g caster sugar (or ordinary sugar)

For the Caramel:

  • 150g butter or margarine
  • 150g brown or white sugar
  • 397g can Condensed Milk
  • (If you don't have time to make the caramel, just buy Carnation Caramel)

For the chocolate topping:

  • 200g milk or plain chocolate
  • You will also need...
  • 20cm sqaure tin (swiss roll tin is fine too) , lined with baking parchment


  • 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.

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