250g plain flour
75g caster sugar
175g butter, cubed and softened
For the caramel:
100g butter or margarine
100g soft light brown sugar
2 x 397g cans condensed milk
For the topping:
200g good quality milk chocolate, broken into pieces
Heat the oven to 180 degrees Celsius/gas 4
Line a 33 x 23 cm tin with greaseproof paper.
Make the shortbread base by rubbing the cubed butter into the plain flour and sugar in a mixing bowl.
When the mixture starts to come together pour it into the lined tin, spread it out evenly and pat down firmly with the back of a metal spoon.
Prick the base all over with a fork and place in the oven for 20 minutes until lightly browned.
Remove from the oven with oven mitts and leave to cool completely in the tin.
Make the caramel by melting the butter and brown sugar and then adding the 2 cans of condensed milk.
Bring to the boil then quickly turn down the heat and stir continuously for 10 minutes. Do not take your eyes off the saucepan/stop stirring or the caramel will burn. It will start to thicken slightly.
Pour the caramel over the base and spread it out evenly with the back of a metal spoon.
Leave to cool and completely set.
Melt the chocolate in a bowl suspended over a saucepan of hot water.
Pour the chocolate over the set caramel and spread out evenly. Place in the fridge for at least an hour to harden.
Cut into squares or bars and place on cupcake cases.