Ingredients:
- 1 1/2 c butter
- 1 1/3 c sugar
- 2 3/4c flour
- 1 1/4 c condensed milk
- 7 oz dark chocolate
- 2 tbsp butter
- 3/4 oz white chocolate
- 1/4 honey or corn syrup
Method:
Prep and cook time: 1 hour 10 min
1. Preheat the oven to 350 F. Put on generous cup of butter and 1/2 cup sugar in a large bowl and beat together until light and fluffy. Sift in the flour and knead to a pliable dough (Mine didn't get very doughy so just press it into a pan). Press the mixture into a 11x9 inch baking pan (Or cookie sheet) and smooth the top.
2.Bake in the oven for 20 min, until set and lightly browned.
3. Meanwhile, make the topping. Melt remaining butter in a saucepan, add the remaining sugar and allow to caramelize. Add the condensed milk (Not the whole container, that was my mistake, measure first),stir in the honey or corn syrup, bring to a boil and simmer for about 20 min. (Or longer if necessary), stirring frequently, until the mixture is thick and caramelized. Pour over the shortbread base and leave to cool (I put mine in the fridge).
4. To make the topping, break the dark chocolate into a bowl. Add the butter and melt. Pour over the caramel and leave to cool.
5.Melt the white chocolate. Put into a small paper bag, snip off one corner and drizzle over the topping to decorate. Cut into squares before serving.