You’ll never want to go the bakery again thanks to this easy and delicious chocolate caramel shortbread recipe.

What you’ll need:

  • 170g plain flour
  • 60g caster sugar
  • 120g butter
  • 397g tin condensed milk
  • 2 tablespoons golden syrup
  • 60g caster sugar
  • 120g butter
  • 100g bar milk chocolate, melted

What you’ll need to do:

  1. Preheat your oven to 170 °C. Lightly grease your baking tin with butter.
  2. Sieve the flour and sugar into a large bowl. With clean hands, rub the butter into the mixture until it comes together in dough. Press it into the bottom of the cake tin, spread evenly and prick with a fork all over. Bake for 15-20 minutes or until golden brown.
  3. While the shortbread is baking, pour the condensed milk, syrup, sugar and butter into a saucepan. Cook over a low heat, stirring all the time. Watch it closely, and when it turns a deep caramel colour, pour it over the baked shortbread.
  4. Allow the caramel mixture to cool for 30 minutes
  5. Then melt the chocolate in a microwave by checking and stirring every 10 seconds.
  6. When chocolate is melted pour over the caramel covered biscuits.
  7. Place the chocolate squares in the fridge for another 30 minutes to set.
  8. Then slice shortbread into squares, these delicious biscuits should keep for five days if stored in an airtight tin or the fridge.