Lindt make a dark chocolate with caramel bits in it.
For the chocolate topping I used 2 bars of Lindt milk chocolate and 1 bar of the dark Lindt with caramel in it. It gave an ever so slightly crunch to the chocolate and worked very well. Maybe this will satisfy your son.
Regarding people’s post saying they had problems cutting the chocolate, possible this is caused by using cheap chocolate that sets harder.
My first attempted at this I found my caramel a little grainy. I made sure on the second attempt I stored in the ingredients on the lowest heat setting for about 5 mins to make sure all the sugar was dissolved. I the. Put the heat up, but not to the highest setting. Stirring Vigorously until the caramel changes colour and the turned the heat off and continued to stir until it stopped
bubbling. Turned out perfectly.
With regards to crumbly shortbread, make sure you squeeze
together the shortbread and roll out a little before putting into the tin and then make sure you roll it in the tin to compress it
down. A glass can help with this.

Well done Jane on such a superb recipe. It can be a little tricky
getting it correct especially if the ingredients change slightly
but I got it right in the end and as they say, practice makes
perfect! Thank you for sharing.

I would personally say butter!

Hi just wondering could I use baking spread for the shortbread or does it have to be block butter

Cut it after an hour of putting chocolate on

Love your recipes – they are always delicious! 🤩

Do you know a recipe where you don’t have to use condensed milk? Sorry don’t know whether this question has already been asked. 🫣

Anna x

I’m from the UK and generally out condensed milk is always sweetened. x

This means the caramel may have split – you can take it off the heat and beat it like crazy (an electric beater helps here) to bring it back x

You really do need to compress it as much as possible before baking, and it can crumble slightly if over baked! x

I do a rectangular one of similar size, I use
Shortbread ingredients
• 250 g unsalted butter
• 125 g caster sugar
• 375 g plain flour
Caramel Ingredients
• 300 g unsalted butter
• 4 tbsp caster sugar
• 5 tbsp golden syrup
• 530 g condensed milk
Chocolate
300 g milk chocolate
• 50g white (I just do a simple feathering design – obviously you can use more to be more decorative)