Caramel Shortbread Squares

Preheat oven to 325F. Grease and line an 8×8 baking pan with parchment paper.

Combine flour and sugar, then add in 3/4 cup butter until a ball of dough forms. (Add in a bit more butter if needed to hold the dough together.) Press mixture into the tin and bake for 25-30 minutes until it has a pale golden color and is no longer doughy. Let cool completely.

In a large microwavable bowl, melt the remaining butter. Add the condensed milk and golden syrup and stir well. Continue microwaving the mixture for 6-7 more minutes, stirring each minute, until it’s a light golden brown. Pour over the shortbread and let set.

Melt the chocolate (in a double boiler or in the microwave) and pour over the caramel shortbread. Cool, then cut into squares.

Note: Golden syrup can be hard to find in the U.S., but check your grocery store, baking specialty shop, or international food store! It has a wonderful caramel flavor. If you can’t find it, it can be replaced with dark corn syrup or 2 parts light corn syrup to 1 part molasses.