Makes 16

• 255g plain flour
• 175g butter
• 85g golden caster sugar
• ————————–
• 175g butter
• 115g golden caster sugar
• 3 tbsp golden syrup
• 400g can condensed milk
• 200g milk chocolate, broken into pieces

1. Preheat the oven to 180C.
2. Place the flour, butter and sugar in a food processor and process until it starts to bind together.
3. Press into a greased shallow, square cake tin and bake for 25 minutes until golden.
4. Place the butter, sugar, syrup and condensed milk in a pan and heat gently until the mixture starts to boil.
5. Simmer for 8 minutes, stirring constantly until mixture thickens. Pour over the shortbread base and chill in the fridge until firm.
6. Melt the chocolate in a bowl and pour over the caramel mixture. Return it to the fridge until set.
7. Cut into 16 pieces with a sharp knife.

 These are classic and an instant hit!

Keep in an airtight tub in the fridge for 5 days (If they last that long)