Chocolate Caramel Bars

1. 1

   Grease a 9-inch square cake pan.

2. 2

   Preheat oven to 375F Sift the flour into a mixing bowl and rub the butter into it with your fingers until the mixture resembles fine bread crumbs.

3. 3

   Add the sugar and mix into a firm dough.

4. 4

   Press the dough into the pan and prick the top all over with a fork Bake for 20 minutes, or until lightly golden.

5. 5

   Let cool completely in the pan To make the caramel topping, place the butter sugar, and condensed milk in a non-stick pan and cook over a gentle heat, stirring constantly, until the mixture comes to a boil Reduce the heat and cook for 4-5 minutes until the caramel is pale golden and thick and is coming away from the sides of the pan.

6. 6

   Pour the topping over the cooled shortbread base and let cool again.

7. 7

   Melt the chocolate and spread over the top of the bar.

8. 8

   Let let and cool.

9. 9

   Cut the shortbread into squares of fingers and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.