Shortbread Worthy of a Millionaire

The best thing about millionaire shortbread is the variety of textures. You get the crumbly base, the gooey caramel and the melt in your mouth chocolate which all come together to creat a lovely, but pretty sinful, treat,

Ingredients for the shortbread

250g Plain Flour

75g Caster sugar

175g Butter

Ingredients for the caramel

100g Butter or Margarine

100g Light muscovado sugar

2 397g tins Condensed milk

Ingredients for the topping

200g plain or milk chocolate broken into pieces

Method
1. Preheat the oven to 180 degrees. Lightly grease a rectangle tin
2. To make the shortbread, mix the flour and caster sugar in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Squeeze the bread crumbs into a ball and place in the baking tray. Then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake in the Pre heated oven for about 20 mins or until firm to the touch and very lightly browned.
3. Leave to cool in the tin.
4. To make the caramel, measure the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved.
5. Bring to boil, stirring all the time, then reduce the heat a gently simmer stirring all the time for approximately 5 mins when you will be able to feel that the mixture has thickened. Once done pour over the shortbread and Leave to cool.
6. For topping, melt the chocolate slowly. And pour over the cold caramel and leave to set.
7. Once set, cut into squares carefully. And then help yourself.