200g plain flour
70g granulated sugar
150g unsalted butter, softened
80g unsalted butter
90g light brown sugar
397g can of condensed milk
200g milk chocolate
100g crunchie spread
4 crunchies, chopped
Preheat the oven to 160 degrees fan. Line a 9x9” square baking tin.
Mix the plain flour and sugar in a bowl. Rub in the butter until the mixture forms fine breadcrumbs.
Knead the mixture until it forms a firm yet crumbly dough, then press into the bottom of the square tin.
Prick the shortbread all over with a fork. Bake for approximately 20-25 minutes or until the shortbread has browned. Set aside to cool in the tin.
To make the caramel, heat the butter, sugar and condensed milk gently in a pan until the sugar has dissolved. Continually stir to make sure no sugar sticks to the bottom of the pan as this can leave brown specks in the caramel.
Turn up the heat to medium high and bring to the boil, ensuring to stir continuously. Lower the heat back to low and keep stirring continuously for about 5-10 minutes.
Pour the hot caramel over the shortbread and leave to cool in the fridge for about an hour or until firm to the touch.
For the topping, melt the milk chocolate in the microwave. Add in the of crunchie spread and mix to combine. Pour over the cold caramel. Sprinkle the chopped crunchies over the top and leave to set in the fridge for at least 2 hours.
Once set, cut into squares. Serve and enjoy!