Ingredients:

  • 200g (7oz) unsalted butter, softened
  • 100g (½ cup) caster sugar
  • 300g (2 ½ cups) all-purpose flour
  • 1 tsp salt
  • 397g (14oz) sweetened condensed milk
  • 100g (½ cup) unsalted butter
  • 200g (1 cup) brown sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 200g (7oz) dark chocolate, chopped
  • 50g (2oz) milk chocolate, chopped

Instructions:

  1. Prepare the Pan: Line the baking pan with parchment paper, leaving an overhang for easy removal.
  2. Make the Dough: In a mixing bowl, cream together softened butter and caster sugar until light and fluffy. Gradually add flour and salt, mixing until the dough forms.
  3. Bake the Base: Press the dough into the prepared pan, smoothing it evenly. Bake in a preheated oven at 350°F (180°C) for 20 minutes or until lightly golden.
  4. Prepare the Caramel: In a saucepan, combine sweetened condensed milk, butter, brown sugar, and a pinch of salt. Cook over low-medium heat, stirring constantly until thickened (about 8-10 minutes). Stir in vanilla extract.
  5. Layer the Caramel: Pour the caramel mixture onto the baked shortbread base, spreading it evenly. Chill in the fridge for about 30 minutes to set.
  6. Make the Chocolate Topping: Melt dark and milk chocolate together over a double boiler or in a microwave. Pour melted chocolate over the set caramel layer and spread evenly.
  7. Final Chill: Chill again for at least 1 hour to set the chocolate.
  8. Serve: Cut into squares and enjoy!