Millionaires Shortbread

I made Millionaires Shortbread for the first time to support a charity cake/bake sale.  I had to make them and send them on their way with a friend to be bought and eaten, having no way of knowing what the reaction was until the end of the day.  Luckily, they all sold and everyone said they were delicious!

They are really easy to make.

For the shortbread biscuit base:
50g Golden Caster sugar
125g Unsalted butter
175g Plain flour
Pinch of salt

Cream the sugar and butter together until light and creamy then add in the flour and salt.  Give it a good mix until it's crumbly.

Grease and line a baking tray 18cm x 28cm (make sure you cover the bottom and all the way up the sides).
Press the biscuit mixture firmly in the tray, making sure you get it all the way into the corners and it's level.  Give the base a good prick with a fork and then put into a preheated oven (190°c or 170°c fan).
Cook until it's just starting to change colour.  You don't want it too golden so   15 - 20 minutes should do it. 

For the caramel:

125g Unsalted Butter
200g Condensed milk
125g Golden Caster Sugar
2 tbsp Golden Syrup
1 tsp Vanilla Extract
Pinch Salt

Get all the ingredients into a pan over a medium heat.  Keep stirring until the sugar has dissolved, once this has happened turn up the heat and bring to the boil.
When it's boiling you need to keep stirring to avoid sticking, catching and any horrible lumps. 
If you have a sugar thermometer, use one.  If you don't, keep an eye on the colour changing to a lovely shade of caramel and it'll start to thicken.
Once your happy with the colour and consistency remove from the heat and pour over the biscuit base. 
Give a shake and a jiggle to make sure everything is covered then put to one side to cool.

 For the topping:

200g Milk Chocolate - I used Cadbury Dairy Milk

Break the chocolate into pieces and put in to a heat proof bowl. Set the bowl over a pan of boiling water to melt. Give it a stir to help it along. Make sure you don't get any water in your chocolate!!

Once the chocolate has melted, pour it over the caramel and level it out.
Put it in the fridge to set.

Once everything has firmed up, use the lining to lift it out of the tray.

Cut into pieces - whatever size you want!