Products for 30 pieces
2 x 397g tins caramel or 2 x 397g tins of full-fat condensed milk, boiled
300g dark chocolate or milk chocolate, broken into pieces, or dark or milk chocolate chips
75g white chocolate, broken into pieces, or white chocolate chips
For the shortbread biscuit base:
200g butter, plus extra for greasing
300g plain flour, sifted
100g caster sugar
Preparation:
1. Preheat the oven to 180°C, and grease a 25 by 40 cm baking tin with butter.
2. First make the shortbread biscuit base. Mix together the flour and sugar in a bowl, then rub in the butter with your fingertips so that the mixture resembles fine breadcrumbs. Tip the mixture into the greased tin and press down with your hands to ensure the surface is even.
3. Place in the oven and bake for 20 minutes or until light golden all over, then remove from the oven and allow to cool on a wire rack, leaving the shortbread in the tin.
4. Pour the caramel or boiled condensed milk over the shortbread once it has cooled and smooth over evenly with a palette knife or spatula. Place in the fridge to chill for 20 minutes.
5. Meanwhile, place the dark or milk chocolate pieces in a heatproof bowl and the white chocolate in another bowl. Set each bowl over a saucepan of simmering water and allow the chocolate to melt.
6. Remove the caramel-covered shortbread from the fridge and pour over the melted dark or milk chocolate, smoothing it out evenly using a palette knife or spatula. Swirl over the white chocolate, then leave to set in a cool part of your kitchen but not the fridge. Cut into squares, rectangles or triangles to serve. Stored in an airtight container, these will keep for about five days.
