Recipe 9- Chocolate Caramel Shortbread:

Ingredients for 12:
Base:
Plain Flour 175g 
Butter 115g 
Golden Caster Sugar 55g 

Filling and Topping:
Butter 175g 
Golden Caster Sugar 115g 
Golden Syrup 3 Tbsps 
Canned Condensed Milk 400g 
Plain Chocolate 200g 

Method: 

1: Grease and line the base of a 9inch shallow square tin. 
2: Using a food processor bind together butter, sugar and flour then press it into the prepared tin and smooth the top. Bake for 20-25 mins or until golden. 
3: Meanwhile, make the filling. Gently heat butter, sugar, golden syrup and condensed milk until the sugar begins to dissolve whilst constantly stirring. Bring to the boil and simmer for six to eight minutes stirring constantly and ensuring the entire mixture is moving (un-stirred mixture at the bottom will burn). When the mixture becomes thick immediately remove from the heat and add to the base. Chill the base in the fridge (about half an hour). 
4: Melt the chocolate and pour over the caramel and shortbread base. Chill in the fridge again until the chocolate is solid. Cut into slices and serve.

Check out how I fared at the recipe here!