Caramel Fudge Shortbread - flour

Method

• Preheat oven to 375 degrees.
• Grease a 9 in square pan.
• Add sifted flour and 1/2 c butter pieces together.
• Rub the butter in with your fingers until it is fine crumbs.
• Add 3 tbsp softened brown sugar and mix to form a firm dough.
• Press dough into the bottom of the pan and make holes in it with a fork.
• Bake for 20 min until golden.
• Cool in the pan.
• In a sauce pan sprayed with non-stick spray, mix 10 tsp butter, 3 tbsp softened brown sugar and sweetened condensed milk.
• Bring to a boil, stirring constantly.
• Reduce heat and cook for 4 to 5 min, until the caramel is pales gold and is coming away from the sides of the pan.
• Pour the hot caramel over the shortbread and spread evenly.
• When the caramel is cool and firm (make sure of this), melt the chocolate.
• Spread the melted chocolate over the caramel and let cool.
• Cut into bars.