Method
Prep:10min  ›  Cook:25min  ›  Extra time:25min  ›  Ready in:1hr 

1. Preheat the oven to 180 C / Gas 4.
2. In a medium bowl, mix together 150g butter, caster sugar and flour until evenly crumbly. Press into a 23cm (9 in) square baking tin. Bake for 20 minutes, then let cool.
3. In a saucepan, combine 110g butter, brown sugar, golden syrup and condensed sweetened milk. Bring to the boil, stirring constantly. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked shortbread base. Let cool until the caramel begins to set (place in the fridge to speed up the process).
4. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the set caramel layer and spread evenly to cover completely. Chill till set. Cut into 2 to 3cm squares. These need to be small because they are so rich!