Base: 6oz (150g) butter
4oz (100g) extra fine (caster) sugar
10oz (275g) plain (all purpose) flour

Filling: 4oz (100g) butter
4oz (100g) caster sugar
2 tbsp golden syrup
1 can sweetened condensed milk

Topping: 6oz (half bag) semi-sweet choc chips

Heat oven to 180C/350F. Grease a Swiss roll tin (8 x 11 pan)

Base: Cream butter with the sugar. Gradually work in the flour, beating with a wooden spoon.
Press mixture into the tin. Bake in oven for 15-20 mins until golden.
Remove and cool completely.

Filling: Put all four ingredients in a saucepan and heat gently until the sugar has dissolved, stirring occasionally.
Increase heat and boil for 5 mins, stirring CONTINUOUSLY. Remove from heat, leave to cool for 1 minute, then pour onto the cooled shortbread base in the tin.
Leave to set.

Melt the chocolate and spread over the set filling.
Mark into squares and leave to cool and set completely, before cutting into pieces.

*Best kept in the fridge in the summertime!**

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Recipe submitted by Angie from Pennsylvania