Amy's One in a Millionaire Shortbread

Makes 16 squares

Ingredients

For the base

 

325g Plain Flour

225g Butter

100g Caster Sugar

 

For the caramel

 

397g condensed milk x2

100g light muscavado sugar

100g butter

 

For the topping

 

300g plain or milk chocolate  

 

Method

To make the base cream sugar and butter together until pale. Sift and mix in the flour a little at a time. Bring the mixture together to a form a dough that's smooth. Press into a 12x12 tin, in an even layer and pricking the base. Bake for 15 minutes in a preheated oven at 150C or until slightly golden. Set aside to cool.

To make the caramel, in a large saucepan add butter, sugar and both tins of condensed milk. Heat on a low flame until the sugar has dissolved. Bring to the boil stirring continuously, for about 8-12 minutes until thickened. Pour over the shortbread and leave to cool.

For the topping, melt chocolate in a double boiler, then pour generously over the caramel. Tilt the tin to cover all edges. Leave to one side to set. If you find its still a little oozy when removing it from the tin, just place in the fridge to firm up. 

 

Cut into squares and devour.