Millionaires Shortbread

Ingredients

Shortbread Base

• 175g plain flour
• 125g butter - cut into pieces
• 50g soft brown sugar

Topping

• 50g butter
• 50g soft brown sugar
• 400g can condensed milk
• 150g milk chocolate

Directions

1. Preheat the oven to 190c/170cfan/375f/gas 5
2. Grease a 23cm/9inch square cake tin.
3. Put the flour and butter into your food processor and whizz until the mixture resembles fine breadcrumbs. Add the sugar and whizz until it forms a soft dough. Remove the dough from the processor and press it into the bottom of the prepared tin and prick with a fork.
4. Bake for 20 minutes (about 10 in a fan oven) until lightly golden. Leave to cool in the tin.
5. To make the caramel topping, place the butter, sugar and condensed milk into a non stick pan and bring to the boil over a gently heat, stirring constantly. Reduce the heat to a simmer and cook for 4 - 5 minutes (or however long it takes) until the caramel is pale golden in colour and comes away from the sides of the pan. Pour over the shortbread base and leave to cool.
6. When the caramel topping is firm, melt the chocolate on a medium heat in the microwave. A minutes at a time to prevent it from crystallising - or do it the old fashioned way, in a bowl over a pan of simmering water. Spread the melted chocolate over the caramel. leave to set in a cool place.