Ingredients
- 200g dark chocolate (70% cocoa solids), chopped
- For The Shortbread:
- 100g butter, softened
- 50g sugar
- 150g plain flour
- For The Caramel:
- 150g butter
- 200g condensed milk
- 50g caster sugar
- 3 tbsp golden syrup
- 1 tsp sea salt
Instructions
Oil then line a shallow square or rectangular tin (22x22cm or 18x26cm), leaving an overlap of baking paper on all sides.
- Heat the oven to 170C/Gas 3. For the shortbread, whizz the butter, sugar and flour in a food processor then remove and knead with your hands. Push into the base of the lined tin. Bake in the oven for 5 mins, then reduce the heat to 150C/Gas 2 and bake for a further 30 mins until pale brown. Set the tray on a cooling rack.
- For the caramel, melt the butter in a medium to large pan over a gentle heat then add the remaining ingredients. Whisk with a balloon whisk until the sugar has melted, then increase the heat to medium and keep whisking until you have a golden caramel. Pour over the shortbread; leave to set.
- Once set, melt the chocolate in a heatproof bowl set over a pan of simmering water. Pour over the caramel and leave in a cool place to set solid, preferably not the fridge. Remove by lifting the paper, and cut into small squares.
