A buttery shortbread base, thick caramel layer and smooth chocolate topping — a proper classic.
Ingredients
Shortbread
- 200g butter
- 100g caster sugar
- 275g plain flour
Caramel
- 397g tin condensed milk
- 150g butter
- 100g brown sugar
Chocolate topping
- 300g milk chocolate
Method
1. Shortbread
- Heat oven to 180°C (160°C fan).
- Beat butter and sugar.
- Add flour and mix to a dough.
- Press into a lined traybake tin.
- Bake 20–25 minutes until pale golden.
2. Caramel
- Melt butter and sugar in a pan.
- Add condensed milk.
- Stir constantly over medium heat for 8–10 minutes until thick and golden.
- Pour over the shortbread and cool.
3. Chocolate layer
- Melt chocolate gently.
- Pour over caramel.
- Chill until set.