Gingerbread Millionaire Shortbread

METHOD

1. For the Chocolate Gingerbread Shortbread: Preheat your oven 80C/160C fan/gas 4 and lightly grease and line a 20cm square baking tin.
2. Cream and butter and sugar together until smooth then add the Gingerbread Hot Chocolate and flour.
3. Bring the mixture together with your hands to form a dough then press it into your lined tin using your hands.
4. Prick the dough all over with a fork then bake for 20 minutes. Leave in the tin to cool.
5. For the caramel layer: Add all the ingredients for the caramel layer into a heavy based saucepan. Heat them together over a low heat until everything is completely melted, then increase the heat and bring to a boil.
6. Leave the mixture bubbling for 5 minutes, stirring continuously to make sure no sugar sticks to the bottom of the pan. It will begin to thicken and turn an amber colour.
7. Remove from the heat and stir for a further minute so it thickens some more then pour over the cooled shortbread layer.
8. Leave it to cool on the side for 20-30 minutes then put it into the fridge for an hour.
9. For the Gingerbread Milk Chocolate Layer: Melt the milk chocolate in the microwave or in a bowl set over a pan of simmering water.
10. Add a tbsp of Gingerbread Hot Chocolate powder and stir it through until combined and melted.
11. Pour the melted chocolate over the caramel layer then top with your gingerbread men. You can use the gingerbread men to measure out your squares will which make cutting them easier once set.
12. Leave the chocolate to cool and set in the fridge for another hour then cut into 16 squares and serve with a hot mug of Gingerbread Hot Chocolate.