Blonde Millionare’s Shortbread

Method

For the shortbread

1. Combine the flour and icing sugar. Rub in the softened butter until the mixture resembles breadcrumbs.
2. Knead until it forms a dough, then press into the base of the prepared tin.
3. Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned.
4. Leave to cool in the tin.

For the caramel

1. Mix the butter, brown sugar and condensed milk and heat over a low heat until the sugar has dissolved. Stir continuously to ensure that no sugar sticks to the bottom of the pot.
2. Turn up the heat and bring to the boil, making sure to stir continuously.
3. Lower the heat again and stir for about 5 – 10 minutes or until the mixture has thickened slightly. It should turn golden brown in colour.
4. Pour over the shortbread and leave to cool.

For the topping

1. Melt the chocolate in a bowl placed over a pot of hot water.
2. Pour the melted chocolate over the cold caramel and smooth evenly.
3. Leave to set in the refrigerator.
4. Cut into squares or bars with a hot knife.