Caramel Shortbread we are going to make these soon!! We will add videos and pictures once we do!!

Caramel Shortbread

Caramel shortbread is a deliciously naughty little snack packed full of evil calories! Eat in moderation.

Ingredients

For the shortbread

250 g (9 oz) plain flour

175 g (6 oz) butter or margarine

75 g (2½ oz) caster sugar (or ordinary sugar)

For the caramel

400 g (14 oz) tin of condensed milk

150 g (5 oz) butter or margarine

150 g (5 oz) brown or white sugar

For the chocolate topping

200 g (7 oz) milk or plain chocolate.

Method

1	Prepare the shortbread base by mixing the flour and sugar in a bowl, then rubbing in the butter to produce a smooth paste-like dough.
2	Press the dough into an 8″x8″ (20cmx20cm) baking tin, or a Swiss Roll tin and smooth the surface with the back of a spoon.
3	Prick the dough with a fork and bake at 180°C for 20 minutes. Leave to cool in the tin.
4	Prepare the caramel by melting the butter gently in a pan. Add the sugar and stir until a “sludge” is formed.
5	Remove from the heat and stir in the condensed milk. Bring back to the boil and simmer gently with constant stirring for 8-10 minutes.
6	Pour the hot caramel onto the shortbread base, spread it out evenly then leave to cool completely.
7	Melt the chocolate in a glass bowl over a pan or boiling water. Pour onto the caramel and spread evenly. Place in the ‘fridge to harden the chocolate then cut into squares.