| Written By Recipe Coordinator |

This extraordinary cake recipe is wonderfully rich and a great treat for a weekend party or get together. Even with the milk caramel and butter, this decadent concoction tops out at only 447 in calories. Enjoy!
150g (5oz) butter
75g (3oz) caster sugar
225g (8oz) plain flour
450g jar dulce de leche (milk caramel, which you'll find in the baking aisle)
250g (9oz) dark or milk chocolate, melted
1. Beat the butter and the sugar together until pale and creamy.
2. Sift in the flour and beat until combined (if using a food processor, whiz the ingredients until they're just combined).
3. Tip the mixture into a tin measuring 9in x 13in.
4. Press lightly into the tin and prick all over with a fork.
5. Bake for 30-35 minutes at 350*F or until it turns a pale biscuit color. Cool in the tin, making it easier to pour over the caramel sauce later.
6. Heat the jar of dulce de leche for 1 min in the microwave (or pour into a pan and heat gently, so it pours more easily).
7. Pour on top of the shortbread in the tin and smooth with a spatula. Allow to set in the fridge, then pour the melted chocolate over the top.
8. Smooth with a palette knife and put back in the fridge to set completely.
To store, keep in an airtight box in the fridge for up to three days.
Recipe and photo courtesy of goodtoknow.co.uk.com.





Mister Wong
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