Caramel Chocolate Shortbread
4 ozbutter, softened
3/4 call purpose flour
1/3 clight brown sugar
FILLING AND TOPPING
2/3 clight brown sugar
1 can(s)sweetened condensed milk
7 ozsweet chocolate, broken into pieces
How to Make Caramel Chocolate Shortbread
- Place the butter, flour and sugar in a food processor and process until it begins to bind together. Press the mixture into a greased and floured 9 inch square pan and smooth the top. Bake in a preheated oven 350 degrees for 20-25 minutes or until golden.
- Meanwhile, make the filling. Place the butter, sugar, syrup and condensed milk in a saucepan and heat gently until the sugar has melted. Bring to a boil and simmer for six to eight minutes, stirring constantly, until the mixture becomes very thick. Pour over the shortbread base and leave to chill in the refrigerator until firm.
- Melt the chocolate and cool. Then spread over the caramel. Chill in the refrigerator until set. Cut the shortbread into 12 pieces with a sharp knife and serve.