To make the shortbread .....Lightly grease a 18cm /7" square loose based pan.Preheat your oven o 160 deg C .
Put 75gm of plain flour in a processor along with 50gm of marg /butter and process until the mixture looks like fine readcrumbs .
Add 25 gm of castor sugar and mix to a dough .
Press the dough into the prepared pan , into an even layer .
Bake in the preheated oven until pale and golden approx 20 min
Leave to cool .
To make the caramel , put a 395 gm can condensed milk a small saucepan along with 50gm of marg /butter and 25 gm of castor sugar , stirring constantly until the sugar dissolves .
Then continue to simmer for 5 minutes until the mixture thickens .
Pour the mixture over the shortbread and leave set for 3 hours .
Melt 300 gm of Lindt dark chocolate in a small saucepan over a med heat then pour the melted chocolate over the set caramel .
Leave to set and serve cut into slices .
Put 75gm of plain flour in a processor along with 50gm of marg /butter and process until the mixture looks like fine readcrumbs .
Add 25 gm of castor sugar and mix to a dough .
Press the dough into the prepared pan , into an even layer .
Bake in the preheated oven until pale and golden approx 20 min
Leave to cool .
To make the caramel , put a 395 gm can condensed milk a small saucepan along with 50gm of marg /butter and 25 gm of castor sugar , stirring constantly until the sugar dissolves .
Then continue to simmer for 5 minutes until the mixture thickens .
Pour the mixture over the shortbread and leave set for 3 hours .
Melt 300 gm of Lindt dark chocolate in a small saucepan over a med heat then pour the melted chocolate over the set caramel .
Leave to set and serve cut into slices .
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