These chocolate caramel shortbread squares are such a yummy temptation.
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Preheat oven to 350 degrees F.
To make the base: Grind the oats into a fine powder with a food processor.
Cream together butter and sugar.
Add flour and ground oats.
Press the mixture into an 8” square cake (or, if you have a springform) pan.
Bake for 20-25 minutes until golden.
Allow to cool before topping.
To make the caramel: Mix the butter, sugar and condensed milk in a sauce pan until well combined.
Boil over a low heat until thickened (about 5 minutes).
Pour caramel over the base and let chill in the the fridge for 1 hour or until hardened.
To melt chocolate: Place grated chocolate (and optional shortening) into the top of a double boiler, and melt over low heat, stirring occasionally and being careful not to splash any water in.
Pour chocolate over caramel and spread evenly with an offset spatula.
Chill in fridge for 5 minutes.
Remove from fridge and cut squares before the chocolate has hardened completely.
Keep in fridge until read to serve.