I haven’t had a great track record with caramel shortbread. I’ve burnt the caramel and struggled to get the shortbread off the tray etc. However. That time in my life is over and I now welcome my new and improved self. Behold, my successful caramel shortbread following James Morton’s recipe online. Dead simple and dirt cheap to make. 

Check out those layers !

My tips for avoiding caramel shortbread disasters:

• Watch your shortbread in the oven and don’t let it go too dark around the edges 
• Don’t over handle the shortbread dough- just bring it together and avoid excessive play
• Constantly stir the caramel on a medium heat, if you see dark brown bits bubbling up – whisk them away! 
• Use your nose to check it’s not burning
• Don’t put the chocolate in the fridge once layered on top of the caramel- leave to cool at room temperature for excellent shine
• Line the tin with paper, so much easier than butter. Less risky!
• Don’t forget to buy the condensed milk (I always forget!)

This recipe uses salted butter for the shortbread and the caramel- I have to say NOM! Wouldn’t be the same without the salt. 

http://thehappyfoodie.co.uk/recipes/the-ultimate-millionaires-shortbread