Ghost millionaire shortbreads

Ingredients

Shortbread base

• 200g plain flour
• 150g unsalted butter, softened
• 75g caster sugar
• ¼ tsp fine salt

Caramel layer

• 150g unsalted butter
• 100g light brown soft sugar
• 397g tin condensed milk
• 2 tbsp golden syrup
• ½ tsp flaky sea salt

Chocolate topping

• 200g milk chocolate
• 100g white chocolate
• 1 tsp neutral oil (optional, to loosen the white chocolate)
• Edible candy eyes

Method

1. Preheat your oven to 160°C fan / 180°C conventional. Line a 20cm square baking tin with baking paper.
2. Cream together the softened butter and caster sugar until smooth.
3. Add the flour and salt, mixing until a soft dough forms.
4. Press the dough evenly into the lined tin and prick the surface with a fork.
5. Bake for 20–25 minutes until lightly golden. Leave to cool completely in the tin.
6. Add the butter, brown sugar, condensed milk and golden syrup to a heavy-bottomed saucepan.
7. Heat gently, stirring continuously, until the butter has melted and the sugar has dissolved.
8. Increase to a gentle boil and cook for approximately 5–8 minutes, stirring constantly, until the caramel becomes thick and golden. Be careful, as it can catch on the bottom of the pan. Stir through the flaky sea salt.
9. Pour the caramel over the cooled shortbread and spread into an even layer. Refrigerate for approximately 1 hour until set.
10. Melt the milk chocolate in a heatproof bowl over a saucepan of gently simmering water, or in short microwave bursts.
11. Pour the melted milk chocolate over the set caramel and spread evenly.
12. Melt the white chocolate separately, adding a tiny amount of neutral oil if needed to make it easier to pipe.
13. Transfer the white chocolate to a piping bag and snip a small hole in the end.
14. While the milk chocolate is still wet, pipe small blobs of white chocolate onto the surface.
15. Use a cocktail stick to drag the bottom of each blob downwards into a point, creating the ghost's tail.
16. Use the cocktail stick to gently drag a little chocolate out from either side to create arms.
17. Add two edible eyes to each ghost before the chocolate sets.
18. Repeat until you have 9 or 16 ghosts, positioning one in the centre of each future square.
19. Refrigerate for approximately 1–2 hours until the chocolate has set.
20. Remove from the tin and leave at room temperature for 10–15 minutes.
21. Using a large, sharp knife warmed in hot water and wiped dry, slice into 9 or 16 squares.