Ingredients
(base)
4 oz butter
6 oz plain flour
2 oz caster sugar
(filling and topping)
6 oz butter
4 oz caster sugar
3 tbsp golden syrup
14 oz can condensed milk
7 oz good quality dark chocolate (broken into pieces)
Method
1. Grease and line the bottom of 9in shallow square cake tin (not too shallow as there is a lot of filling!) Place the butter flour and sugar in a food processor and process until it starts to bing together.
Press into the pan and level the top. 
Bake in a preheated oven (180 degrees c/350 f) for 20-25 minutes or until golden brown.
2. While this is cooking make the caramel. Place the butter, sugar, syrup and condensed milk in a heavy based pan.
Heat gently until the sugar has melted. Bring to the boil, reduce heat and simmer for 6-8 minutes stirring all the time until very thick. Pour over the shortbread and chill in the fridge for 2 hours or until firm.
3. Melt the chocolate and allow to cool a little before spreading over the caramel. 
Chill for 2 hours or until set and then cut into pieces
…. rehome into air tight containers. (I prefer mine nice and cold so pop mine into clear boxes, label with the date and keep mine chilled in the fridge)
Im going to give myself a little shout out here ….. look!! I was featured in the Dec issue of Craft Stamper magazine! Me and one other lady were given a sketch to work to and this is what i made……..
….lol I love my 99p Ikea mirrors!! 😉Day 2 of the little mischief maker and look what he got up to last night!! The boys came running into our room this morning saying ‘ come and see what hes done………QUICK!!’
He had only gone and wrapped toilet roll around their bedroom – luckily he was found hiding under the bed with the end of the roll so the boys didnt get blamed for the mess!! 🙂
A little birdie told me hes planning on putting the Christmas tree up tonight while the boys are in bed……….hmmmm I wonder how thats going to go!! 😉
