Millionaire Walnut Shortbread

Preheat you oven to 350 degrees F. Grease and line with parchment paper an 8 inch square baking tin and set aside. Mix the butter and sugar on high speed until light and fluffy. Just about 3-4 minutes. Sift in the flour and salt and mix until it just comes together. Press the shortbread into the pan using your hands until it is evenly covering the bottom of the pan. Bake for around 15 minutes. It should be lightly golden brown when you remove it but still soft to touch. It will set as it cools.

In a double boiler set over simmering water, add the condensed milk and cover. Let it cook for about an hour, stirring occasionally. You are looking for a light caramel colour that is smooth and glossy. It should have thickened as well. When your caramel is done, remove from heat.

Evenly sprinkle the walnuts over the shortbread and pour over your caramel. Spread it out so it completely covers the shortbread. Cover and refrigerate for about 1/2 hour.

While the caramel layer is setting, melt your chocolate. Put the chocolate in a double boiler set over simmering water. Stir as it melts. This will only take a couple of minutes. Remove from heat and leave to cool for just a few minutes.

Pour the chocolate evenly over your caramel layer. Use a rubber spatula to spread it completely to the edges of the pan. Smooth it all out. cover and refrigerate for about an hour to let the chocolate set.

Remove from fridge and using a sharp knife cut into squares.

These will keep in the fridge for a week and the freezer for a month or longer.