How to make Chocolate caramel shortbread (Millionairs shortbread
Line a 23 cm baking tin with parchment (or grease with a little butter)
To a mixing bowl, add 150 g butter, 4 tbsp caster sugar and 150 g plain flour and mix till evenly crumbly. Pure and press evenly into baking tin and pick with a fork all over.
Bake at 180 C/gas 4 for 20 minutes
For the caramel: while the shortbread is baking ,In separate saucepan combine 110 g butter, 110 g light brown sugar and 2 tbsp golden syrup and finally 150 g condensed sweetened milk bring to boil and stir all the time for 5 minutes. This takes a while but has to be done carefully otherwise it will stick to the pan and burn.
Remove from heat and stir vigorously for about 3 minutes, Watch it closely and when it turns a deep caramel colour and till caramel thickens. Then spread over cooled shortbread base.
Place 225 g chocolate chips in a bowl and microwave for 1 minute (or in a bain-marie if you prefer) and stir and repeat if necessary, microwaving 20 seconds at a time and spread chocolate over caramel.
Then chill in the fridge till set or for 30 minutes.
Once set cut into 2-3 cm squares.
Serve...and see if you can stop at just one!
Or the other recipe for shortbread (170g plain flour, 60 g caster sugar, 120 g butter and for the caramel (1 (397g) tin condensed milk, 2 tablespoons golden syrup , 60 g caster sugar and 120 g butter.
And for chocolate topping 1 (100g) bar milk chocolate, melted.
They will keep for 5 minutes if stored in an airtight tin or the fridge.