Chocolate-Topped Caramel Shortbread Squares

What you need

• 150 g (1 1/4 cups) plain flour
• 50 g (1/4 cup) caster sugar
• 1/4 tsp salt
• 100 g (1 stick minus 1 tbsp) unsalted butter, cold, cubed, for the base
• 100 g (1 stick minus 1 tbsp) salted butter, for the caramel
• 100 g (1/2 cup) light brown sugar
• 1 can (14 oz) sweetened condensed milk, about 400 g
• 200 g (7 oz) dark chocolate, broken up

Method

Restated from the original video

1. 1

   Heat the oven to 160 °C (325 °F). Line a 20 cm (8 in) square tin with parchment paper, leaving an overhang on two sides.

2. 2

   Stir the flour, caster sugar and salt together in a bowl.

3. 3

   Rub in the cold unsalted butter with your fingertips until the mixture looks like fine crumbs and starts to clump.

4. 4

   Tip it into the tin and press down firmly into an even layer. Prick all over with a fork.

5. 5

   Bake until pale golden at the edges, 20-25 min. Leave to cool in the tin.

6. 6

   Melt the salted butter with the brown sugar and condensed milk in a heavy saucepan over medium-low heat, stirring until the sugar dissolves.

7. 7

   Bring to a gentle bubble and cook, stirring constantly, until thick and deep golden, 8-10 min. Do not stop stirring, the bottom catches quickly.

8. 8

   Pour the caramel over the shortbread and level it. Cool at room temperature until set, about 1 hour.

9. 9

   Melt the chocolate in a heatproof bowl over barely simmering water, stirring until smooth. Keep the bowl clear of the water.

10. 10

    Pour the chocolate over the caramel and spread it to the corners.

11. 11

    Chill until the chocolate is firm, about 1 hour.

12. 12

    Lift the slab out by the paper. Cut into 16 squares with a hot, dry knife. If it is rock hard, wait 15 min before cutting.

Imported from cookiemadness.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.