• 185g / 6½oz butter
• 75g / 3oz golden caster sugar
• 3 tablespoons golden syrup
• 300g / 10oz sweetened condensed milk
• 1 teaspoon salt
• 150g / 5oz plain or milk chocolate
Line a 18 x 27cm / 7 x 11in rectangular cake tin with non-stick baking paper.
Pre heat the oven to 160ºC fan; 170ºC conventional oven, centre shelf; GM4.
For the shortbread, mix the butter and sugar together and then mix in the flour.
Evenly spread the shortbread into the prepared tin and bake until pale golden for 20-25 minutes.
For the caramel, melt the butter, sugar, golden syrup and condensed milk together in a large pan. Keep stirring until the sugar has dissolved then increase the heat, continuing to stir, and boil the mixture until it is deep golden and a thick consistency. Stir in the salt.
Pour the caramel over the shortbread base and allow to cool.
For the chocolate topping, break the chocolate into pieces and melt in a bowl over a pan of boiling water (keeping the bowl out of the water).
Spread the melted chocolate over the caramel and leave to cool completely.