Tasty, sweet caramel chocolate bites with a shortbread base, delicately flavoured with Mixed Spice.
Pre-heat the oven to 180°C, 350°F, Gas Mark 4. Grease a 28 x 18 cm Swiss roll tin. Place half the margarine, 50g (2oz) of the caster sugar and all of the flour in a bowl with the Mixed Spice. Mix together to form a dough.
Press the dough into the tin, levelling the surface with the back of a metal spoon. Prick the surface with a fork and bake for 20 - 25 minutes until pale golden. Whilst the shortbread is in the oven prepare the caramel.
Place the remaining margarine, sugar, golden syrup and condensed milk in a small heavy based saucepan. Heat gently until the margarine has melted and then boil the mixture rapidly for 5-10 minutes until a golden colour. Make sure you stir the mixture constantly to prevent it from burning. Cool for 2-3 minutes.
Pour the caramel over the cooked and slightly cooled shortbread base. Leave to cool. Meanwhile, melt the chocolate in a bowl, set over a pan of simmering water, and pour over the caramel. Leave to chill for 4 hours or more. Cut into 18 pieces and serve.