Now this is easy peasy, you just have to squint at the ingredients and not give a thought to your arteries. I have made this for August Bank Holiday weekend, when I have a house full of adults, but energy burning 4 children all under 7… whooooo oh yes my Ellie dog and a spaniel puppy!!!
I may have eaten all of this before they arrive!!
100g unsalted butter 300g shortbread biscuits - there is no need for good quality 1 tin condensed milk 150g sugar, light sugar looks best, but I only had dark so it just makes the caramel a bit darker 1 orange 150g chocolate, I have used dark, which is very grown up children would prefer milk... but that would leave less for me! 50g unsalted butter
line a baking tin with parchment or tin foil. ideally a 9" square, but what ever size you have in, I only have a rectangular shape, but it still works fine, all it means is you cut the slices smaller if the shortbread is thicker put the biscuits into a bag and bash with a rolling pin, or put into a food processor and whiz till crumbs as I have melt the 100g of butter then stir in the biscuit crumbs once nicely coated put into the baking tin, firm down put into the fridge to set Whilst the base is cooling in the fridge. Put the tin of condensed milk and sugar into a heavy bottom pan and heat until melted together add the zest and juice of the orange to the mixture after a few stirs, leave to cool for a few minutes then pour over the shortbread base. Put back in the fridge
Again whilst that is cooling in the fridge, Boil a pan of water, which fits a bowl over the top bash the chocolate into smaller pieces put in the bowl, it is really important no water gets into the bowl add the 50g of butter and stir until all melted and smooth. again allow to cool slightly then pour on top of the mix, smoothing out slightly although I quite like the home made look. put back in the fridge for at least an hour to set.
Now this can be kept in an airtight container for a couple of weeks!!! ha ha, … no chance.