This recipe is from Season 1 of 5 Ingredient Fix


  • Shortbread:

  • 2 sticks butter, cut into small pieces, plus more for preparing pans

  • 2 cups all-purpose flour, plus more for preparing pans

  • 2/3 cup sugar

  • 1/2 teaspoon salt

  • Caramel Layer:

  • 2 (14-ounce) cans sweetened condensed milk

  • 2 tablespoons butter

  • Chocolate Topping:

  • 3/4 pound good-quality milk chocolate


  • Shortbread::

  • 1.

    Preheat the oven to 350 degrees F.

  • 2.

    Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas.

  • 3.

    Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.

  • Caramel Layer::

  • 1.

    In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes.

  • 2.

    Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.

  • Chocolate Topping::

  • 1.

    In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer.

  • 2.

    Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard.

  • 3.

    Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favourite - keep in the refrigerator for a yummy sweet and cool treat!


Makes 2 dozen

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