• Plain flour, 200 g
  • Sugar, 70 g
  • Butter, 140 g
  • Salt, 1/3 tsp (if not using salted butter)


  • Condensed milk, 1 tin (397g)
  • Golden syrup, 2 Tbsp
  • Sugar, 50 g
  • Butter, 120 g
  • Salt, 1/3 tsp

Chocolate topping:

  • Dark chocolate, 170g (melted, amount is approximate)


Preheat oven to 170C. Line baking dish with baking paper.

For the shortbread: Sift the flour and sugar into a large bowl (or do this straight in the baking dish). With clean hands, rub the butter into the mixture until it comes together in dough. Press it into the bottom of the dish, spread evenly and prick with a fork all over. Bake for 20-25 minutes or until slightly golden brown across the whole surface. Err on the side of more brown than less, as the crunch factor is important.

For the caramel: While the shortbread is baking, pour the condensed milk, syrup, sugar and butter into a saucepan. Cook over a medium heat, stirring all the time. This takes a while but has to be done carefully otherwise it will stick to the pan and burn. Watch it closely, and when it turns a tanned caramel colour (think dulce de leche), pour it over the shortbread.

Allow it to cool for 30 minutes or so, then pour melted chocolate over the caramel layer. Transfer to fridge for 1 hour or so to set before slicing into squares. Slice upside down to avoid chocolate cracking and caramel squeezing out between the layers.


They will keep for 5 days if stored in the fridge. Source: