For the shortbread, combine flour and sugar in a bowl.
Rub in the chilled, diced butter. Knead until mixture forms soft dough.
Roll out on a floured surface. Line a 12x9" tin with the dough.
Bake at 180 degrees C for 15-20 minutes or until golden in color.
Remove from oven. Cool.
For the Filling:
Melt butter, stir in remaining ingredients.
Heat gently until sugar dissolves. Boil for 5 minutes, stirring continuously.
Pour over shortbread. Allow it to set.
When cool, spread melted chocolate over caramel.
Cool, cut into squares and serve.
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Key Ingredients: all purpose flour, castor sugar, butter, golden syrup, condensed milk, chocolate