Millionaire's Shortbread Biscuits

Shortbread Biscuit Base

1. Pre-heat the oven.
2. Rub some butter around the inside of an 8 x 12"/20 x 30cm baking tray or insert a baking liner.
3. Chop the butter into small cubes and transfer them to a mixing bowl.
4. Add the sugar and beat them together until light and fluffy.
5. Add the flour and mix into a dough.
6. Tip the mixture onto the prepared tray spreading it into the corners.
7. Using the back of a spoon smooth the top.
8. Prick holes all over the dough with a fork, and bake for 20 minutes.

Caramel Layer

1. Put the butter and sugar into a saucepan over a gentle heat, stirring regularly until the sugar has dissolved.
2. Add the condensed milk and simmer gently for about 10 minutes until slightly thickened but without changing colour, stirring all the time.
3. Remove the pan from the heat and pour the caramel onto the cold shortbread base.
4. Spread out the caramel and leave to set.

Chocolate Topping

1. Break both types of chocolate into small pieces, put them into a bowl with the butter and melt gently together until just runny.
2. Stir and spread the chocolate topping over the cold caramel.
3. Allow to cool and set a little before using the back of a fork to make wavy lines in the topping.
4. Leave to set.
5. Cut into squares or slices and store in a tin.