For the shortbread:
170g plain flour
60g caster sugar
120g unsalted butter

For the caramel:
1 tin of condensed milk (397g)
2tbsp golden syrup
60g caster sugar
1 cup of soft brown sugar
120g butter
1 tbsp vanilla essence

For topping:
1 (100g) bar of milk chocolate melted

chocolate caramel shortbread

(c) Julia Briggs for use by The English Tea Store

Preheat oven to 170 deg C or gas mark 4, lightly grease or line a 8″ square cake tin.

For shortbread, sieve flour and sugar together into a large bowl. With clean hands, rub the butter into the mixture until it comes together as a dough (if squeezed in hand should keep its shape) then press it into the bottom of the prepared tin spreading it evenly and prick all over with a fork. Bake for 15-20 mins or until golden brown.

For the caramel, while shortbread is baking, pour the condensed milk syrup, sugars, butter and vanilla into a saucepan and cook over a medium heat. Note: You must continue to stir once the mixture heats up! I did turn mine up more but it is important to keep stirring (do not allow the mixture to burn and stick). This step takes awhile – be prepared! The mixture will eventually thicken and become a deep caramel colour. Once thick enough, pour on top of the shortbread base, then put into fridge to chill for 30 mins or so.

Melt chocolate using a Bain Marie method (a inch or so or boiling water in a saucepan and a glass bowl placed over the top to allow the steam to melt the chocolate without curdling it). Pour chocolate over set caramel and return to fridge to set for 30 minutes. Cut into desired squares, then return to fridge to set completely (mine took an hour or so).

These will keep for 5 days in an airtight container, refrigerated

Tip…..use a mixture of different chocolate if you like-try mixing dark/milk/white and swirl together when pouring over caramel set in fridge.