- 10.5 ounces Walkers Shortbread cookies, crumbled
- 7 tablespoons butter
- Caramel Layer
- ¼ cup brown sugar
- 6 tablespoons butter
- 12 ounces evaporated milk
- Chocolate Layer
- 7 ounces semi-sweet chocolate
- 1 tablespoon butter
Make the Base: Grease a 8 x 8 square baking pan well.
Add the cookie crumbs to a bowl. Melt the butter and stir it into the crumbles until everything is wet. Press the shortbread mixture into the pan in an even layer. Refrigerate until firm.
To Make the Caramel Layer: Add all caramel ingredients to a small saucepan and bring to a boil. Reduce the heat to low and simmer until thickened (this might take 30 minutes - stir from time to time to avoid burning).
Pour over the hardened shortbread base and refrigerate again until cold (else the chocolate will mix with the caramel).
To Make the Chocolate Layer: Melt the chocolate together with the butter. Pour over the caramel layer and refrigerate until hardened.
Cut into bars.
NOTE: If your caramel won't thicken, you can either put it back on high heat and it should caramelize pretty quickly OR use condensed milk from the beginning, if you're used to making caramel like that!