Ingredients
For the dough
- 180 g of flour
- 120 g of salted butter + a little for the mold
- 60 g of sugar
For the caramel
- 130 g of salted butter
- 50 g of brown sugar
- 200 g sweetened condensed milk
For the cover
- 200 g of milk chocolate
- 70g butter
Preparation
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Preheat the oven to 180°/th. 6. Prepare the shortbread: in the bowl of a food processor fitted with the blade, mix the butter and sugar. Add the flour and 1 pinch of salt, continue mixing until you obtain a homogeneous dough. Butter a 20 x 20 cm square mold. Spread the shortbread dough in the mold. Bake for 20 to 22 minutes. Remove the shortbread from the oven and let it cool.
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In a saucepan, add the butter cut into small cubes, the sugar and the condensed milk. Mix constantly for about 20 minutes or until the caramel thickens and takes on a slightly amber color.
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Pour it over the shortbread and spread it evenly using a spatula. Leave to set in the fridge.
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Roughly chop the chocolate and cut the butter into small pieces. Melt the butter and chocolate in a bain-marie. Once melted, distribute the chocolate over the caramel. Spread it evenly using a spatula.
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Leave to set in the fridge for 4 hours, then cut into small rectangles.
