This classic recipe will have everyone in your house pleading for just one more. Shortbread base... caramel centre... milk chocolate top... should we keep going? If you'd like to know how to make them, we probably should!
Place the cream and sugar in a heavy-bottomed saucepan and bring to the boil. Simmer for 10 minutes on a low heat. Allow to cool slightly.
Pour into a container and allow to cool, then chill in the fridge until needed. (The caramel is best made the day before baking the squares, or at least so far in advance that it can cool completely.)
For the shortbread:
Preheat the oven to 180 C / Gas 4.
In a large mixing bowl, cream the Dairygold and sugar together. Add the flours and mix together to form a dough.
Press the shortcrust in the bottom of a 20x30cm baking tin and prick with a fork.
Bake for 15 to 20 minutes until golden brown, then remove from the oven and allow to cool.
For the chocolate topping:
Put the Dairygold Baking Block and chocolate together in a Pyrex bowl. Melt over a saucepan of gently simmering water until smooth.
Once the shortbread base is cool, spread the cooled caramel over it. You ideally should end up with an even layer about 5mm deep.
Pour the chocolate mixture over the caramel. Smooth out this top layer and place the tray into the fridge to set for at least one hour, or until the chocolate is solid to touch. Slice, serve and introduce the concept of rationing!