A shortbread base with a gooey caramel middle and topped with Great British Chocolate - The ultimate sweet treat!
In a food processor mix the flour, sugar and butter together to a fine crumb
Add the egg yolk and bring the mix together to form a dough
Roll this dough out between two silicone sheets to 1cm thickness and place into a 24cm frame.
Bake at 180c for 20-22 minutes until golden brown.
Melt the chocolate and then stir through the caramel. Ensure that the chocolate is mixed in well and then pour on top of the shortbread. Spread evenly and leave to cool for 1 hour.
Remove the caramel topped shortbread from the frame.
Temper the chocolate by your chosen method then spread the chocolate evenly over the top of the caramel. Wait until the chocolate is touch dry (2-3 minutes) before cutting into 6cm squares.