250g butter, soft
140g caster sugar
285g plain flour
Pinch of salt
2 x 395g tins sweetened condensed milk
360g milk chocolateMethod
Preheat the oven to 180°C.
Line your tin with wax paper edges overlapping to make it easier to get out.
In a large bowl add the 250g soft butter and caster sugar and mix together with an electric mixer until pale and fluffy.
Add the flour and pinch of salt. Mix again until clumps start to form.
Place into the prepared tin and press flat with your hands.
Bake for 35 minutes until golden brown. Remove from the oven and cool completely in the tin.CaramelThis is a great cheat!
Add the two tins of condensed milk and the butter into a saucepan on medium heat. Using a whisk stir continuously until it has thickened and changed to a light tan colour, this takes 15 to 20 minutes so be patient.Pour on top of the cooled shortbread , spread flat and place into the fridge to set.Once set, melt the milk chocolate in 30 second bursts and pour on top of the caramel layer.
Place in the fridge to set.
Slice and serve.