Ingredients

Makes: 20 chocolate caramel squares

• For the shortbread
• 170g plain flour
• 60g caster sugar
• 120g butter
• For the caramel
• 1 (397g) tin condensed milk
• 2 tablespoons golden syrup
• 60g caster sugar
• 120g butter

• Method

•  

  Preheat oven to 170 degrees C or gas mark 4. Lightly grease or line a 18cm square cake tin.
• For the shortbread: Sieve the flour and sugar into a large bowl. With clean hands, rub the butter into the mixture until it comes together in dough. Press it into the bottom of the cake tin, spread evenly and prick with a fork all over. Bake for 15 to 20 minutes or until golden brown.
• For the caramel: While the shortbread is baking, pour the condensed milk, syrup, sugar and butter into a saucepan. Cook over a low heat, stirring all the time. This takes a while but has to be done carefully otherwise it will stick to the pan and burn. Watch it closely, and when it turns a deep caramel colour, pour it over the shortbread.
• Allow it to cool for 30 minutes or so, then pour over melted chocolate. Transfer to fridge for another 30 minutes or so to set before slicing into squares.
• They will keep for 5 days if stored in an airtight tin or the fridge.