Millionaires' Shortbread Bars

Taken from here and frozen to make them even better (and the caramel to hold...). Its in place of National Butterscotch Brownie day because I couldn't make them in Ireland. And my boyfriend wanted me to make them.

Ingredients:

• Bottom layer
• 250g all-purpose flour
• 75g sugar
• 175g butter, softened
• Middle layer
• 100g butter
• 100g light muscavado sugar (even after going out of my way to buy it, I used regular sugar...)
• 800g condensed milk
• Top layer
• 200g chocolate, chopped up

Directions:

1) Preheat the oven to 180C.
2) Grease a pan.
3) Mix the flour and sugar together







4) Mix the butter in slowly, by hand, until it resembles breadcrumbs, then dough.








5) Press into the base of the tin.
6) Prick with a fork a few times.
7) Bake for 20 minutes.







8) Let cool in the pan.








9) Make the caramel by adding all those ingredients into a pot.
10) Bring to a boil.







11) Bring down to a simmer and cook for 5 minutes until it thickens (mine didn't thicken and I blame using the wrong sugar).







12) Pour over the shortbread.








13) Leave to cool.
14) Met the chocolate.








15) Add to the top of the caramel.
16) Leave to cool again.

Fruit and Nut Squares with Chocolate Drizzle

National Chocolate Covered Day is Friday so I've made Fruit and Nut Square with Chocolate Drizzle. This is only part one for the day! Mine fell apart a bit...so instead of something for a quick breakfast like it was intended in Good Food 101 Cupcakes & Small Bakes, it is a nice breakfast to sit in and have (or put in a lunchbox/tuber ware and run out the door with like I'm sure I will). Those that stayed together did so mostly because I left the paper on the back--just have to remember to tell people to take it off before they eat it!
Ingredients:

• 10oz butter, plus extra for greasing
• 16oz oats
• 2 oz desiccated coconut
• 4 oz light muscovado sugar
• 10 TBSP golden syrup
• 12oz unsalted mixed nuts, such as pistachio and peanuts (I used sunflower seeds, pumpkin seeds, pine nuts, and cashews....i.e. whatever was in my cupboards that needed using up--now I only have cashews left)
• 4 oz dried cranberries or cherries (or both!)
• 200g bar milk or dark chocolate (or both! and more!)

Directions:
1) Preheat the oven to 180C/160C fan/gas 4/356F.
2) Butter an 18x28cm cake tin and line the base with baking parchment (or use whatever size you have...like I always have to)

3) Mix together the oats and coconut in a bowl








4) Melt the butter in a pan over a medium heat with the sugar and syrup. Give it an occasional stir until the sugar has dissolved and the butter has melted.








5) Off the heat, stir in the oat mix, nuts, and dried fruit.
6) Leave until cold.






7) Cut two-thrids of the chocolate into chunks and stir into the mix.








8) Tip and spread the mixture into the tin.











9) Bake for 25-30 minutes until pale golden.







10) Mark into square while still warm (it will be very crumbly, so don't actually try to take it out!)
11) When completely cold, cut all the way through.






12) Melt the rest of the chocolate and drizzle it over the bars (or cover....b/c chocolate is delicious).