Millionaire Bars   Veg  CD  CBF  90mins plus cooling

Makes approx 30   Cold  Vegetarian  Baked Fayre  Biscuits Cookies  teatime 

Ingredients

For the Shortbread
225g/8oz Unsalted Butter
175g/6oz Granulated Sugar
200g/7oz Plain Flour
100g/4oz Cornflour

For the topping
100g/4oz Unsalted Butter
1 tablespoon firmly packed light brown sugar
200g/7oz  sweetened Condensed Milk

175g/6oz Good Quality Plain Chocolate

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a shallow baking tin (about 16cm/6-inches x 25cm/10-inches). 

2. In a large bowl, cream the butter and sugar together until pale and fluffy. 

3.Add the flour and cornflour to the mixture and knead for a few minutes by hand. 

4. Spread the batter into the prepared tin and press down firmly with the palm of your hand. Bake for 1 hour until golden brown. Let the shortbread cool in the pan on a wire rack while you make the filling.

5. In a medium saucepan, heat the butter, brown sugar and condensed milk over low heat until the butter is melted and the mixture is bubbling. Simmer for 5 minutes, stirring constantly, until the mixture turns golden brown in colour. 

6. Remove from the heat and allow to cool slightly. 

7. Spread the filling over the cooled shortbread whilst still in the tin. Set aside to cool.

8. Break up the chocolate and place in a heatproof bowl over a saucepan of very hot water. Stir until melted then spread the melted chocolate over the cooled filling. 

9. Leave to cool and set in the tin for 20 minutes then cut into bars.

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