Millionaire's Shortbread

Recipe for 16 portions

1. Lightly grease a 20 cm cake tin with a depth of at least 3 cm or similar sized square tin if cutting into squares.
2. To make the shortbread base, crush the Mevalia LP Frollini into a fine crumb*, add the melted butter and mix well.
3. Evenly spread the mixture into the greased cake tin and place another tin on top, press down firmly and leave to set.
4. To make the caramel, place the demerara sugar, syrup, butter and 50 ml MEVALIA Lattis/ ProZero into a pan and heat gently until the sugar has dissolved. 
5. Bring to the boil, stirring continuously, then reduce the heat and simmer very gently, stirring continuously for about 5 minutes or until the mixture has thickened slightly.
6. Remove from the heat then add the remaining 25 ml MEVALIA Lattis/ ProZero mixing well, the mixture should now turn darker which is important. Immediately pour over the shortbread and leave to cool.
7. For the topping, melt MEVALIA Chocotino/ Vitabite slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares, bars or wedges.

*Crush the biscuits by placing in a bag and bashing with a rolling pin or alternatively in a food processor