Millionaire shortbread with caramel and chocolate

Let the butter portion for the base soften. Heat a conventional oven to 180 °C. Grease a 22 cm square tin at least 3 cm deep with the greasing butter (5 g) and line with baking paper. Mix flour and caster sugar. Rub in softened base butter (175 g) to fine crumbs. Bring together into a dough and press into the tin. Lightly prick with a fork.

Bake for about 20 minutes until firm and only lightly golden.

Remove the tin with oven gloves and cool for about 30 minutes.

Put the caramel butter (100 g), muscovado sugar and condensed milk in a saucepan. Heat gently, stirring until the sugar dissolves. Bring to the boil over medium heat, then lower the heat and stir continuously for about 10 minutes until slightly thickened and caramel-coloured.

Pour the caramel over the biscuit and spread evenly with a spatula. Cool for about 30 minutes until no longer hot and firm enough to hold the chocolate without mixing into it.

Chop the chocolate and melt gently in a heatproof bowl over a saucepan of simmering water, without touching the water. Stir until smooth. Pour over the cold caramel and spread evenly.

Leave in a cool place for about 60 minutes until the chocolate is firm. Lift out using the baking paper. Cut into small squares with a knife warmed in hot water and dried between cuts.