Caramel Shortbread

Method

For the shortbread, combine flour and sugar in a bowl.

Rub in the chilled, diced butter. Knead until mixture forms soft dough.

Roll out on a floured surface. Line a 12x9" tin with the dough.

Bake at 180 degrees C for 15-20 minutes or until golden in color.

Remove from oven. Cool.


For the Filling:

Melt butter, stir in remaining ingredients.

Heat gently until sugar dissolves. Boil for 5 minutes, stirring continuously.

Pour over shortbread. Allow it to set.

When cool, spread melted chocolate over caramel.

Cool, cut into squares and serve.