|Prep Time: 20||Cook Time:|
|Ready in: 20|
With buttery layers of crumbly shortbread, sticky caramel and chocolate, these little treats really hit the jackpot! They’re a real sweet treat to delight your family, and they’re really easy to make, too. Our tasty caramel shortbread recipe makes 16 servings – so there’s plenty to share, although it won’t be around for long!
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Mix the crushed biscuits with the melted butter, then press it firmly into your tin and refrigerate for 20 minutes.
Heat the sugar and remaining butter in a non-stick pan gently, stirring, until melted. Add the Carnation condensed milk and bring to a rapid boil, stirring continuously. Cook for a minute or so or until the filling has thickened. Pour the caramel over the base. Cool, then chill until set.
Melt the chocolate in separate bowls. Pour the dark chocolate over the caramel and then add spoonfuls of the melted Milkybar. Swirl together with a spoon for a marbled effect.
Chill until set. Remove from the tin and cut your homemade shortbread into squares – dip your knife in hot water (then dry on kitchen towel) to make it easier to cut through the chocolate.