I’ve tried so many versions but this one really gets the right consistency which you can cut into proper squares. Make sure you have lots of friends to share it with when you make it as they won’t last long…
Makes 24 large squares or 48 rectangles
200g plain flour
450g unsalted butter
50g caster sugar
300g soft dark brown sugar
2 x 400g condensed milk
200g milk chocolate
Preheat oven to 140°C
Line a 30cm x 20cm baking tray with greaseproof paper.
For the shortbread
Whizz flour and 150g of butter in a food processor until it resembles fine breadcrumbs. Add sugar and whizz briefly until it the mixture is beginning to clump together. Tip into the baking tin, press down with a back of a spoon to make a smooth surface, bake in oven for approximately 20 minutes until golden brown.
For the caramel
Melt remaining butter with the brown sugar in a pan, add condensed milk. Bring to a boil and keep stirring until a thick consistency. This can take up to around 12 minutes or when the caramel reaches 95°C, be patient as if its too runny you won’t be able to cut the squares. Pour the caramel onto the now cooled shortbread, cool, then put in fridge for at least an hour to chill.
Melt the chocolate in a bowl over a pan of boiling water. Pour over the caramel and set in fridge. Once set, take a large knife and cut carefully into squares or rectangles.
Approximate cost £6.79 (28p per square)