As pretty as a picture and just as delicious!
Ingredients
Shortbread
- 200g butter - softened
- 100g caster sugar
- 275g flour
Caramel
- 395g can sweetened condensed milk
- 200g butter - cubed
- ¼ cup golden syrup
- 3 tablespoons caster sugar
Topping
- 200g dark chocolate
- 50g white chocolate
- 1 ¼ teaspoons canola oil - divided
Method
- Preheat the oven to 180oC (160oC fan bake). Line a 23cm square baking pan with baking paper.
- Cream the butter and sugar together until light and fluffy.
- Mix in the flour and combine well.
- Press the shortbread mixture firmly into the prepared baking pan.
- Bake for 25 minutes or until golden, set aside to cool.
- Place all the caramel ingredients into a heavy base saucepan.
- Heat over a medium heat, stirring constantly until the sugar has dissolved.
- Simmer, over a low heat, stirring constantly with a spatula, until the caramel is a slightly darker golden colour and has thickened to a soft fudge texture.
- Tip the caramel over the shortbread evenly. Place in the refrigerator to set.
- In a microwave proof bowl, melt the dark chocolate with 1 teaspoon canola oil in 30 second intervals until melted and smooth.
- Pour over the caramel and smooth out.
- In another microwave proof bowl, melt the white chocolate with ¼ teaspoon canola oil in 30 second intervals until melted and smooth.
- Drizzle the white chocolate over the dark chocolate and swirl it through using a skewer.
- Place in the refrigerator to set before cutting into pieces.