Chunky Choc & Caramel Squares

Makes 12

Our gluten-free version of a teashop favourite - millionaires shortbread - naughty but very very nice!

ingredients (base):

• 225g (11oz) JUVELA Gluten-Free Mix
• 75g (3oz) light muscovado sugar
• 150g (6oz) butter, melted

ingredients (filling):

• 50g (2oz) butter
• 397g tin condensed milk
• 100g (4oz) light muscovado sugar
• 50g (2oz) chopped roasted hazelnuts
• 200g (8oz) dark chocolate

Oven temperature: 180°C/350°F/Gas Mark 4
You will need: 15cm (6") square tin, greased and lined

Method:

To make the base, place the Mix and sugar in a large bowl, and stir in the butter to coat the dry ingredients. Transfer mixture to the prepared tin and press into the base of the tin. Bake in a pre-heated oven for 15-20minutes. Allow to cool slightly.

Meanwhile, for the caramel filling, place the condensed milk, sugar and butter in a pan over a low-medium heat for approx 10minutes, stirring frequently.

Sprinkle the base with chopped nuts and then spread the caramel over the top; return to the oven and bake for 10minutes. Allow to cool completely.

Melt the chocolate in a large bowl and pour over the set caramel filling, tilting the tin to ensure an even coating. Allow to cool and then cut into 12 squares.