Caramel Chocolate Slices

These are an old favourite with everyone! A shortbread biscuit, with a smooth caramel layer topped with milk chocolate ... so good on it's own or with a cup of tea! I find it so hard baking sometimes cuz I actually want to eat everything :) I kinda feel a bit sick now cuz I ate so much icing in the process... mmm

Recipe:
Biscuit Layer: 115g butter, 175g plain flour, 55g golden caster sugar
Caramel Layer: 175g butter, 115g golden caster sugar, 3tbsp golden syrup, 400g can condensed milk
Chocolate Layer: 300g Milk or Plain Chocolate melted over a bain marie

Preheat the oven to 180C and grease a 9inch square shallow baking tin

Biscuit: Place the butter, plain flour and caster sugar in a food processor and process until it binds together. Press into the prepped tin and smooth out to the edges. Bake for 20-25mins until golden

Caramel: Put the butter, sugar, condensed milk and golden syrup into a pot and heat gently until the sugar dissolves. This burns REALLY easily so keep on a low heat and stir constantly. Bring to the boil and simmer for 6-8mins until the mixture becomes thick. Pour over the cooked biscuit layer and chill in the fridge until firm.

Chocolate: Bring a pot with some water to the boil and let it simmer.Place the chocolate in a heatproof bowl over the pot of simmering water, stirring the chocolate all the time. When melted pour over the cooled caramel and spread out. Leave to set. Cut with a very sharp knife into triangles or squares.. Whatever tickles your fancy!