This is a fantastically easy but still wonderfully tasty version of the classic Millionaire's shortbread.
- 375g butter
- 325g plain chocolate
- 225g plain flour
- 380g tin condensed milk
- 4 tbsp. golden syrup
- 75g caster sugar
Preheat the oven to 170C/gas mark 3. Grease and line a baking tin that is deep enough to take all three layers of the shortbread.
Mix together the flour and the sugar and add in 175 of the butter. Rub with the pads of your fingers and press into the baking tin.
Cook for 30 minutes and allow to cool in the tin.
Melt the rest of the butter over a low heat in a saucepan. Remove from the heat and whisk in the condensed milk and golden syrup. Once combined, put back on the heat and heat very slowly until the mixture thickens. This will only take about six to seven minutes. Stir thoroughly. You don’t want to overcook it as it won’t be very tasty. Pour this over the biscuit base and leave in the fridge to set.
Melt the chocolate either in the microwave or over a simmering saucepan of water.
Once melted, pour over the caramel.
Pop into the fridge to set and then cut into squares.