Caramel Shortbread

Ingredients:

200g Dean's Shortbread, crumbed (or other sweet biscuit crumbs)

25g butter

25g milk chocolate

For the caramel:

1 x 397g can condensed milk

150g soft dark brown sugar

150g butter

25g (or 1 tbsp) golden syrup

To finish:

150g dark or milk chocolate, broken into pieces

Method:

Start by preparing the base.

Melt the butter & chocolate gently in a saucepan over a low heat. Add the shortbread crumbs and mix well. Press evenly into a 20 x 30cm baking tray - leave to cool.

For the caramel - place the butter, brown sugar and golden syrup into a heavy based saucepan and melt over a gentle heat until the sugar is dissolved. Add the condensed milk and stir continuously until the caramel comes to a gentle boil - continue to simmer for 3 minutes. Pour the hot caramel over the crumb base and smooth over the top - allow to cool.

To finish, melt the chocolate gently in the microwave or in a bowl over a pan of hot (not boiling) water. Spread the melted chocolate over the cooled caramel and leave to set completely. Cut into squares or fingers to serve.

www.deans.co.uk/recipes