This is completely delicious. I can't think of anything better: shortbread covered in a layer of caramel, and then finished off with a dark chocolate topping. There are various recipes out there, but I've based this on one I found recently in a Sunday colour supplement.
First, make the shortbread. Butter a baking tin, and line it with greasproof paper. Preheat your oven to 180 C. Mix up the following ingredients in your Magimix: 175 g butter, 250g plain flour, 75g golden caster sugar, and half a teaspoon of vanilla extract. You should end up with fine crumbs.
Using your hands, kneed the crumbs to form a dough. Smooth the dough out in the baking tin, and bake in the oven for about 20 minutes.
The caramel is relatively easy. Melt 50g butter with 100g light muscovado sugar over a low heat. Stir until the sugar has dissolved. Carefully stir in two tins of condensed milk, and cook gently until the milk begins to thicken. When it's thick enough, pour it over the shortbread, and bake in the oven or a futher ten minutes. Take it out, and allow it to set.
Finally, the chocolate topping. Break up 250g of dark chocolate, and melt it in a bain-marie. You will need a very gentle heat here, so make sure the water is only just simmering. If the temperature is too high, the chocolate will start to act in a very strange way. When the chocolate has melted, smooth it out over the caramel, and leave the shortbread to cool down. Finish it off by slicing the shortbread into fingers.
