Chocolate Biscuit Toffee

11 1/4 x 7 1/4 Tin x 2

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cream half the margerine, with 1/3 sugar.

Step 2

Add flour and work to a smooth dough, press into a greased tin and bake for 20 minutes at 170 degrees until pale golden brown.

Step 3

Melt the remaining sugar and butter with the condensed milk and syrup, boiling for around 5 minutes.

Step 4

Then beat for 2-3 minutes until you get a pale fawn colour as the condensed milk caramelises. Pour this over the shortbread.

Step 5

Cover with melted chocolate and leave to set before cutting into bars.