Jess’ "never Enough" Cadbury Millionaires Shortbread

METHOD

• 1

  Preheat the oven to 170oC/Gas Mark 4 and grease and line a square tin (2cm deep) approx 18cm square.

• 2

  Add the flour and sugar into a large bowl and stir to mix. With clean hands, rub cubes of the cold butter into the mixture until it comes together to create a dough.

• 3

  Press the dough into the bottom of the cake tin, spread evenly and prick with a fork all over. Bake for 12–15 minutes or until golden brown.

• 4

  While the shortbread is in the oven, add butter, syrup, condensed milk and sugar into a saucepan. Cook over a low heat, stirring continuously. Keep an eye on it as it can burn easily!

• 5

  Watch the mixture carefully; when it is ready, it will be thicker and a beautiful deep golden brown colour. Remove from heat and pour it over the shortbread. Cool for 30–40 minutes.

• 6

  Pour the melted Cadbury Dairy Milk chocolate (melted by microwave or on the hob over a bain marie) over the top and spread over the entire surface with a knife or spatula.

• 7

  Transfer to the fridge for at least one hour before serving. Take out the fridge and leave to sit for about 10 minutes prior to eating, this will make it easier to cut. Enjoy!