| 1 |
Beat 1/2 cup butter and 1/4 cup
sugar until pale. Add flour to form a soft dough. |
| 2 |
Press dough into a 8 inch
square pan that has been greased and lined with parchment paper.
Bake shortbread at 350 degrees F (175 degrees C) for 20 to 25
minutes, or until pale golden brown. Leave in pan until cool. |
| 3 |
To Make Topping: Cook 3/4 cup
butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a
saucepan on low heat. Bring to a boil, stirring constantly. Boil
for 5 to 7 minutes until it has thickened and has a pale caramel
color. |
| 4 |
Spread caramel on cooled
shortbread, and let set about 40 minutes. Melt chocolate over
low heat. Spread melted chocolate on top of caramel |
|
