The base is baked in the oven, the caramel ingredients are melted in he microwave. Make sure you use a large bowl for this and watch the caramel mixture carefully when its in the microwave. Slice this before the chocolate hardens or it will be too hard to cut cleanly.
1 3/4 cups (220g) plain flour
1/4 cup (60g) caster sugar
370g unsalted butter (divided)
1 tin (395g) sweetened condensed milk
4 tablespoons golden syrup
330g dark chocolate
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Grease and line a 20cm square tin. Preheat the oven to 170 degrees C.
Put the flour and sugar into a bowl and rub in 175g of butter, clumping the dough together to make a ball. Press this sandy shortbread mixture into the tin and smooth it down.
Prick with a fork and cook for five minutes, then lower the oven to 150 C, and cook for a further 30-40 minutes until pale golden and no longer doughy. Allow to cool in the tin.
Melt the remaining 200g of butter in a large microwavable bowl, then the add condensed milk and golden syrup. Whisk the mixture well until the butter is thoroughly incorporated.
Heat in microwave for 6-7 minutes until boiling, stirring thoroughly every minute. It's ready when it's thickened and turned a light golden brown. Pour this caramel over the shortbread and leave to set.
Melt chocolate and pour it over the caramel mixture. When it's cooled enough to hold shape, cut into the size of slices you want. Then let the slice cool completely before serving.