🍫 Millionare Shortbread

45 minutes (plus cooling and setting time)

1. Preheat the oven to 180 C (or 160 C for fan ovens). Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
2. For the shortbread: In a bowl, mix plain flour(250) and caster sugar(75). Rub in softened butter(175) until the mixture resembles fine breadcrumbs. Knead the mixture until it forms a dough, then press it evenly into the base of the prepared tin. Prick the dough lightly with a fork and bake for 20 minutes, or until firm to the touch and very lightly browned. Leave to cool in the tin.
3. For the caramel: In a pan, combine butter or margarine(100), light muscovado sugar(100), and condensed milk(397). Heat gently, stirring continuously with a spatula, until the sugar has dissolved (ensure no sugar sticks to the bottom of the pan). Turn the heat up to medium-high and bring the mixture to a boil, stirring constantly. Reduce the heat to low and continue stirring for 5-10 minutes, or until the mixture thickens slightly. Pour the caramel over the cooled shortbread and leave to cool completely.
4. For the topping: Melt plain or milk chocolate(200), broken into pieces, in a bowl over a pan of hot water. Stir until smooth. Pour the melted chocolate over the cooled caramel and leave to set.