This is a super sweet and yummy treat, classic shortbread topped with caramel and chocolate, AKA homemade Twix bars, enjoyed by small and big children alike, just make sure you have several people to share it with!
So what will you need?
Line a 20×30 cm greased baking tray with foil / baking parchment the tray needs to be at least 3 cm deep. Heat the oven to 160˚C /
Put the butter and sugar in a bowl and beat with a wooden spoon until light and creamy. Sift in the flour and mix it together until it forms a soft dough. This can be done in a food processor if you have one. Then press the mixture evenly into the tray. Bake for 30 minutes until pale golden.
Next put the butter, sugar, and condensed milk into a large pan over a medium heat. Stir continuously until the sugar dissolves then turn up the heat slightly and boil the mixtures for about 8 minutes, stirring all the time to ensure the mixture doesn’t burn on the bottom of the pan. The mixture will darken and thicken it is ready when it turns a deep golden colour, don’t worry if you get some darker specks in your caramel as it cooks. Stir in 1tsp salt, if you want salted caramel, then pour the caramel over the shortbread and leave to set.
Next put the chocolate, you can use plain or milk depending on your preference but I prefer the bitterness of plain chocolate to contrast to the sweet caramel, into a glass bowl and melt it over a pan of hot water. Then pour the chocolate over the caramel. Leave in a cool place to set.
Cut into about 30 pieces. When you do this score through the chocolate first and then cut through the shortbread, this will help stop the chocolate cracking. It can be kept for a week in an airtight container, but it probably won’t last that long.