125g (1 cup) flour
1 tsp baking powder
1/4 tsp salt
113g (1/2 cup) unsalted butter, room temperature
50g (1/4 cup) sugar
1/2 cup unsalted butter, cut into pieces
1/2 cup sugar
2 tbsp light corn syrup
1 (14 oz) can sweetened condensed milk
3.5 oz / 100g milk or semisweet chocolate, finely chopped
1/2 tsp light corn syrup
30g (2 tbsp) 1/4 cup unsalted butter, cut into pieces
1) Preheat oven to 160C / 325F. Line a 20 x 20 / 8 x 8 inch baking pan with parchment paper. In a small bowl, combine together flour, baking powder and salt. Set aside. In a large bowl, combine together butter and sugar and beat with a mixer until light and fluffy. Stir in the flour mixture and mix just until incorporated. Spread into the pan and bake for 15-18 minutes or until lightly golden brown. Let cool completely.
2) To make the filling, combine together butter, sugar, corn syrup and condensed milk in a saucepan. Heat, stirring occasionally, until the butter in melted and the mixture looks smooth. Bring to boil and cook over low heat, stirring constantly, until the mixture thickens a bit and turns amber color. Spread onto the shortbread layer and let cool completely. Transfer into the fridge for a few hours or overnight.