Follow these steps for perfect results
butter shortbread cookies
crushed
butter
melted
butter
dark brown sugar
carnation condensed milk
milk chocolate
melted
Line an 18cm (7in) square brownie tin with baking parchment.
Crush the butter shortbread cookies.
Mix the crushed biscuits with the melted butter.
Lightly press the mixture into the tin to make an even layer.
Chill for 20 minutes.
Place the butter and sugar into a non-stick pan.
Stir over a medium heat until the butter melts and the sugar dissolves.
Add the condensed milk, stirring continuously, until the first bubbles appear on the surface.
Remove from the heat as soon as it comes to the boil.
Spread the caramel evenly over the crumb base.
Cool and chill for about half an hour.
Pour the melted chocolate over the caramel, smoothing to the edges.
When the chocolate has hardened a little, cut into squares.
Expert advice for the best results
Ensure the caramel is cooked to the correct consistency to avoid a runny filling.
Chill thoroughly before cutting for cleaner squares.
Use high-quality chocolate for the best flavor.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Cut into neat squares and arrange on a serving plate.
Serve with a cup of tea or coffee.
Garnish with a dusting of cocoa powder.
Add a scoop of vanilla ice cream.
Classic pairing.
Rich and intense.
Discover the story behind this recipe
Popular tea-time treat in the UK.
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