For the shortbread
250g plain flour
75g caster sugar
175g butter, softened

For the caramel
100g butter or margarine
100g light muscovado sugar
397g can condensed milk

For the topping
200g plain or milk chocolate broken into pieces

1. Warm the broiler to 180C/160C fan/gas 4. Softly oil and line a 20-22cm square or rectangular heating tin with a lip of 3cm.
2. To make the shortbread, blend 250g plain flour and 75g caster sugar. Focus on 175g mellowed spread until the combination looks like fine breadcrumbs.
3. Manipulate the combination together until it shapes a batter, then, at that point, press into the foundation of the pre-arranged tin.
4. Prick the shortbread softly with a fork and heat for 20 minutes or until firm to the touch and gently seared. Pass on to cool in the tin.
5. To make the caramel, place 100g spread or margarine, 100g light muscovado sugar, and the jar of dense milk in a skillet and tenderly until the sugar has broken down. Consistently mix with a spatula to ensure no sugar adheres to the lower part of the container. (This can leave earthy colored spots in the caramel yet will not influence the character.)
6. Turn up the warmth to medium-high, blending constantly, and bring it to the bubble; then, at that point, bring down the warmth back to low and mix consistently for around 5-10 minutes or until the combination has thickened somewhat. Pour over the shortbread and pass on to cool.
7. For the garnish, dissolve 200g of plain or milk chocolate gradually in a bowl over a container of boiling water. Pour over the chilly caramel and pass on to set. Cut into squares or bars with a hot blade.