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Print this Recipe    Shortbread Bars

Caramel Shortbread

10 oz flour (2 cups)
5 oz butter (10 tbsp)
4 oz granulated sugar (1/2 cup)

1 can sweetened condensed milk
4 oz butter (8 tbsp)
4 oz granulated sugar (1/2 cup)
2 tbsp golden syrup or light corn syrup

8 oz good quality dark chocolate
1 tbsp unsalted butter or oil

Preheat oven to 350F. Make base: rub butter into flour until the
mixture resembles crumbs. Stir in the sugar, and press into a dish
Bake 12-15 mins, or until slightly golden. Set aside to cool slightly
while you make the filling.

Put milk, butter, sugar and syrup into a heavy saucepan. bring to
a boil, stirring constantly, and simmer (still stirring) until it
becomes a rich golden colour. Pour over the shortbread base. Allow
to cool and set completely at room temp.

Make topping: Melt topping ingredients together, and spread over
the base. Allow to set, then cut into squares using a very sharp,
heavy knife. This can be frozen in the unlikely event that it will
not get eaten within a couple of days.

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