An indulgent bake perfect for packaging up for gifts for friends and family
- 250 g plain flour
- 75 g golden caster sugar
- 175 g butter
- 2 x 397g cans condensed milk
- 100 g soft brown sugar
- 100 g butter
- 1/2 tsp salt
- 200 g milk or dark cooking chocolate
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Heat the oven to 180C/160C fan/gas 4. Mix the flour and sugar together and then rub in the butter with your fingertips - or blitz in food processor if you have one. Bring together into a dough and then press into a prepared swiss roll tin. Prick all over with a fork. Bake in the oven for 20 mins until golden. Leave to cool.
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Gently heat the ingredients for the caramel in a pan on the hob for 15-20 mins on a low heat until it thickens. Cool for 10 minutes and then pour over the shortbread. Leave to cool completely.
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Melt the dark/milk chocolate in a bowl in the microwave, or in a bowl over a pan of simmering water. Pour over the cooled caramel and spread out to form an even layer.
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Leave to set for at least 30 minutes or until it's dry to touch then cut into even squares.
I didn't put it in the fridge at any point during the process until I'd sliced it up at the end. I'd read that the chocolate tends to harden too much, so cracks excessively when you try and slice it.
When you make the caramel, be sure to let it cook long enough to thicken adequately - I've read lots of messageboards where people can't get theirs to set.
Also make sure you stir it lots so it doesn't catch on the bottom of the pan and spoil.