For those time's when you just can't be bothered making a caramel and waiting for ganache to cool down... this recipe is easy AF and more importantly, ready in a flash.
Shortbread
185g cold butter
70g caster sugar
1 egg yolk
1 tsp vanilla
210g flour
1/4 tsp salt
Filling
2 cans ready to use condensed milk caramel (you can use just 1 can, it will just be a thinner slice)
Topping
250g good quality milk chocolate
100g butter
Preheat the oven to 180°C. Line a baking dish with baking paper (about 20 x 20cm).
The easiest way to make shortbread dough is to put all the ingredients into a food processor and blend until it comes together as a dough. If you don't have a food processor, grate the cold butter into a bowl, then add remaining ingredients and use a fork to combine. Use your hands to bring it together into a dough. Transfer mixture into lined dish and press down with a spoon to form a flat surface. Bake for 15-20 minutes, until golden at the edges. Leave to cool.
Place the condensed milk caramel into a heat-proof bowl. Place over a pot of simmering water and stir continuously for 5-10 minutes, until the mixture is smooth with no lumps (for peanut butter lovers like myself, you could add some smooth PB at this step). Pour caramel over the cooled shortbread and place into the fridge.
Place chocolate and butter in a heat-proof bowl and melt in the microwave or over a pot of simmering water. Pour this over the caramel and return to the fridge (or freezer if you're impatient like me) to set.
Once the chocolate has set, you can cut the slice. The caramel stays gooey in this slice, so it's best to use a serrated knife and run it under hot water, to get a smooth slice. Sprinkle with flaky sea salt or chopped peanuts for that beautiful salty sweet combination.
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