Shortbread, caramel and chocolate. Of course you'll like this. I must say, though, this tastes much better once it has been refrigerated- patience is, as with cheesecake, a virtue.
This recipe is adapted from The Farmhouse Kitchen Baking Book, which uses 125g of chocolate- that is how much I used, but I upped this in the ingredients list I wrote up, because I think it would be better with a little more. The caramel at first seems to be insufficient, but is actually enough for a thick-enough layer.
125g unsalted butter
50g caster sugar
150g self raising flour
125g caster sugar
2tbsp golden syrup
200g condensed milk
180g milk chocolate
20g white chocolate
1. Pre heat the oven to 180°C/ 350F/Gas 4. Grease a 28 x 18cm/ 11 x 7 inch tin.
2. For the shortbread, cream together the butter and sugar until pale and fluffy. Sift in the flour and mix well.
3. Spread the pasty-consistency dough into the tin, pushing it into the corners. Bake for about 20 minutes, or until the shortbread is golden all over and risen slightly up the sides of the tin.
4. For the caramel, heat the butter, sugar, golden syrup and condensed milk in a heavy based pan over a low heat and cook gently until the mixture reaches a rich toffee colour and begins to leave the sides of the pan (soft ball stage).
5. Once the shortbread is cooled, pour over the caramel and spread evenly.
6. Once the caramel has cooled a little, melt the milk chocolate and pour over the caramel layer. Melt the milk chocolate and drizzle over the milk chocolate- swirl with a toothpick or knife. Slice into pieces and leave to cool until the chocolate has solidified, then cover with foil and refrigerate for at least 4 hours before serving.