Caramel Double Chocolate Shortbread
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  • Products for 30 pieces
  • 2 x 397g tins caramel or 2 x 397g tins of full-fat condensed milk, boiled
  • 300 g dark chocolate or milk chocolate, broken into pieces, or dark or milk chocolate chips
  • 75 g white chocolate, broken into pieces, or white chocolate chips
  • For the shortbread biscuit base
  • 200 g butter, plus extra for greasing
  • 300 g plain flour, sifted
  • 100 g caster sugar



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