Ingredients -
397g condensed milk.
215g unsalted butter.
100g light brown sugar.
160g plain flour.
40g golden caster sugar.
2 tbsp golden syrup.
200g kinder chocolate.
100g kinder bueno (chopped).
Directions -
Preheat your oven to 160°C fan or 180 conventional. In a blender, blitz the flour, caster sugar and 115g of butter until it turns into fine crumbs.
Tip into an 8x8” lined square tin. Firmly pat it in and prick all over with a fork.
Chill the shortbread in the fridge for 10 minutes, then bake it for 20 minutes or until it’s just turned golden brown.
Allow to cool on the side once baked.
In a pan, heat the condensed milk, brown sugar, syrup and remaining butter.
Bring it to the boil, making sure to stir continuously.
Keep it boiling for about 5-8 minutes depending on what consistency you like. I prefer mine more runny so I do it for 5 minutes. If you prefer it more solidified do it for 8.
Pour the caramel onto the shortbread, and leave to cool for 10 minutes before transferring it to fridge for 20 minutes.
Once the caramel has set, melt the kinder chocolate in the microwave in 30 second intervals.
Pour the kinder chocolate over the caramel, then sprinkle the chopped kinder bueno pieces over the top.
Chill for 2 hours or until set, then remove from the tin and cut into squares.
Enjoy!