Lisa's Chocolate Caramel Shortbread Muffins

Ingredients for 1 servings:

• 170 g flour
• 60 g sugar
• 120 g butter
• Fat for the mold
• 370 ml condensed milk
• 2 tbsp agave syrup
• 60 g cane sugar
• 120 g butter
• 150 g milk chocolate

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

delicious dessert or with coffee, makes about 15 pieces

Preheat the oven to 170°C (top/bottom heat). Lightly grease an 18cm square cake tin or a mini muffin tin (I recommend this, but anything will do) or line it with baking paper or paper cases. For the shortbread dough, combine the flour and sugar in a large bowl. With clean hands, knead the butter into the mixture until a dough forms. Press it evenly into the bottom of the muffin or cake tin. Then bake in the oven for 15-20 minutes, or until golden brown. While the dough is baking, combine the condensed milk, syrup, sugar, and butter in a saucepan. Cook over low heat for about 5 minutes, stirring constantly. This takes a while, but it must be done carefully, otherwise it will stick to the pan and burn. Watch closely; when it turns a deep caramel color, pour it over the shortbread. Let cool for 30 minutes or longer, then pour the melted chocolate over the cake. To do this, melt the chocolate in a microwave, stirring every 15 seconds. Refrigerate for another 30 minutes, then, if baked in the cake tin, cut into squares. Tip: The cake/cupcakes keep well in the freezer for several weeks. It’s also convenient to keep them in the freezer until just before serving.