Ingredients

The following ingredients have 4 Servings
  • 1/2 cup butter (unsalted)
  • 1/4 cup sugar
  • 1 1/3 cups all purpose flour (sifted)
  • 1/4 teaspoon salt
  • 2/3 cup condensed milk
  • 1/2 cup butter
  • 2/3 cup sugar
  • 2 tablespoons golden syrup (or light corn syrup)
  • 1 teaspoon vanilla extract
  • 7 ounces milk chocolate (chopped)
  • 1 teaspoon coconut oil

Instruction

  • Preheat the oven to 180C/350F. Grease an 8 x 8-inch square pan with oil and set aside.
  • Beat together the butter and sugar until fluffy. Sift in the flour and salt and mix until combined. 
  • Transfer the mixture to the lined pan and press down until smooth. Prink with a fork. Bake for 15 minutes, or until just golden. Remove from the oven and let it cool completely.
  • Place all the caramel ingredients into a small saucepan and place it over low heat. Stir very well until it begins to boil. Once boiling, continue to stir vigorously, ensuring the caramel doesn’t scorch. Once it reaches 225F on a candy thermometer, remove it from the heat while continuing to stir for another 2-3 minutes.
  • Pour over the shortbread base and allow it cool completely.
  • Once the caramel has cooled, add the chopped chocolate and coconut oil into a microwave-safe bowl and microwave in 20-second spurts until melted.
  • Pour over the top and spread evenly. Let it cool to room temperature. Once cool, slice and serve.