Instructions
1. Make the shortbread base
Preheat your oven to 180°C (160°C fan) / 350°F.
In a bowl, mix the flour and sugar, then rub in the butter until the mixture looks like breadcrumbs.
Press the mixture evenly into a lined baking tray (about 20x30cm).
Bake for 20–25 minutes until lightly golden.
Remove and let it cool completely.
2. Prepare the caramel layer
In a non-stick saucepan, melt butter, brown sugar, and condensed milk over medium heat, stirring constantly.
Once melted, increase the heat slightly and stir continuously for 6–8 minutes until it thickens and turns golden (like fudge).
Pour the caramel over the cooled shortbread base and spread evenly.
Leave to cool for at least 1 hour, or until firm.
3. Add the chocolate topping
Melt the Galaxy chocolate in a heatproof bowl over simmering water (or in short bursts in the microwave).
Stir in 1 tbsp oil if you want a shiny finish.
Pour the melted chocolate over the caramel and smooth it out.
Let it set at room temperature or chill in the fridge for about 1–2 hours.
4. Slice and enjoy!
Once fully set, use a sharp knife to cut into squares or bars.
Serve and enjoy the rich, buttery, caramel-chocolate goodness!
