How to Make Caramel Shortbread
200g plain flour
75g caster sugar
25g soft brown sugar
A large tin of condensed milk
200g cooking chocolate
Preheat oven to 170C/ Fan 160C. Line a 23 cm square cake tin with greaseproof paper.
Rub the margarine and flour together in a bowl until you have a mix which is similar to breadcrumbs. Stir in the sugar. Spread the mixture evenly into the cake tin. Bake for approximately 35 minutes until it is golden brown. Remove and allow to cool.
Heat the filling ingredients together in a pot, making sure that you stir it constantly (otherwise it will stick) until it begins to simmer. Continue stirring until it thickens (which it should do in a few minutes). Spread the filling evenly over the base and again allow to cool.
Melt the chocolate according to packet instructions and spread over the filling. When cooled, cut into squares.