For the shortbread crust
200g unsalted butter, at room temperature
100g caster sugar
300g plain flour
½ tsp salt
For the caramel layer
400g condensed milk
100g golden syrup
100g unsalted butter
½ tsp salt
For the chocolate layer
200g dark or milk chocolate, chopped
Preheat a Miele Oven on Fan Plus 180°C and grease a 20cm square tin.
To make the shortbread crust, combine the butter and sugar in a large bowl and cream with an electric whisk until light and fluffy for a couple of minutes. Add in the flour and salt and gently mix until the dough comes together.
Press evenly into the tin and bake for about 30 minutes or until lightly coloured on top. Set aside to cool.
For the caramel filling, combine everything in a saucepan and bring to a simmer over a medium heat whisking constantly. Continue to cook over a low heat until the mixture thickens and looks fudgy. Pour over the cooled shortbread, spread evenly and allow to set.
For the chocolate layer, simply melt the chocolate in a saucepan over the lowest induction setting and pour over the caramel layer. When using an induction hob, you can leave the chocolate melting completely undisturbed as it will never burn or dry out.
for design and recipe inspiration and to receive an exclusive Miele Taste of Design course offer