Caramel Shortbread

For The Shortbread:
225g Plain Flour
75g Caster
175g Butter


For The Filling:
397g Condensed Milk
110g Caster Sugar
75g Butter


For The Topping:
200g Milk Chocolate


Method

1. Rub all the shortbread ingredients together to form a loose pastry like texture and put into a 8inch Square tin and bake at 170C for 15 Minutes and then a further 20minutes at 150C.
2. This is the tricky bit, But all the Filling Ingredients into a heavy based saucepan and heat until the butter has melted and the sugar has dissolved.
3. Turn down the heat on of the pan and cook for a further 15 - 20 minutes until it is a deep golden colour and thick, Mixing all the time to prevent burning.
4. Pour the Filling over the shortbread and leave in the fridge to cool.
5. Meanwhile Melt the Chocolate over a pan of water or carefully in the microwave.
6. Pour the Chocolate over the Base and Filling.
7. Leave to cool for roughly 30 minutes in the fridge until the chocolate is almost set.
8. Slice into 9 Pieces and cool for a further 10 minutes until completely set.
9. Remove from the fridge and tin and leave in an airtight box.
10. Enjoy!