Ingredients:

• For the base:
• 175 g – flour
• 125 g – butter, cut into small pieces
• 4 tbsp – brown sugar, whole or powdered
• For the caramel layer:
• 55 g – Butter
• 4 tbsp – Brown sugar
• 400 g – condensed Milk
• For the chocolate layer:
• 150 g – chocolate, cut into pieces (you can use dark, white or Milk chocolate)
• 9 inch – cake tin, for baking

Method:

1. Preheat the oven to 190 degree C.
2. Sift flour into a bowl and rub butter into it, till the mixture resembles breadcrumbs.
3. Add the sugar and mix to form a firm dough.
4. Press the dough into the base of the prepared cake tin. Prick all over, with a fork.
5. Bake the base for 20 minutes or till, it turns lightly golden in colour. Allow it to cool completely.
6. Meanwhile, take butter, brown sugar and condensed milk in a saucepan. Cook over gentle heat, till the mixture comes to a boil.
7. Reduce heat and simmer for another 4-5 minutes, till the caramel thickens and pulls away from the sides. The colour of the caramel, would turn a shade darker.
8. Take off the heat and pour on top of the shortbread base. Spread evenly and allow it to cool completely.
9. Melt the chocolate in a double boiler, to a smooth consistency. Make sure there are no lumps.
10. Check the caramel layer. If it is cool and set, pour the chocolate over the caramel layer and spread with a spatula (if the caramel layer is not set completely, the chocolate and caramel will get mixed ). Allow it to cool completely.
11. Cut into squares and serve.
12. Recipe Courtesy: Mareena’s Recipe Collections