Preheat your oven to 180ºC/160ºC Fan, and line a 9x9" square tin with parchment paper.
Cream together your vegan butter and caster sugar until light and fluffy.
Add in the flour and beat again until a dough is formed!
Press the dough into the bottom of the tin, and bake in the oven for 25-30 minutes, or until golden on top.
One baked, leave to cool on the side, but still in the tin!
In a large heavy based saucepan, add your vegan butter, caster sugar, golden and vegan condensed milk.
Melt on a low-medium heat until everything is melted and the sugar is dissolved.
Once melted, turn the heat up slightly to a medium heat and boil the mixture for 4-5 minutes, or until the mixture has started to turn more golden and thickened. Stir it constantly with a spatula so the bottom of the pan is scraped properly.
Pour the caramel onto the shortbread and leave it to set in the fridge for two hours or so!
Once set, melt your vegan chocolate carefully and pour over!
Leave the bake to set in the fridge until solid, and then portion and enjoy!
Notes
I used a tin of Carnations vegan condensed milk but you can use any vegan condensed milk in this recipe!
If you wanted to add some white chocolate swirls for your decoration, I recommend this vegan white chocolate!
I use this 9" square tin for all my brownies/millionaires recipes as it's so good!
Make sure that all of your other ingredients are vegan (does depend on brand), especially if you have allergies.
I used a supermarket own dark chocolate as it's naturally vegan - but again can depend on the brand.
This will last in the fridge or room temperature on a cooler day, for up to a week!
You can use any vegan chocolate you like on the top - 300g is just the ideal amount to cover the traybake and have a decent thickness!
If you caramel is very hard to cut after being in the fridge, leave it at room temperature for a bit.
If you caramel is very soft even after being in the fridge, you didn't boil it for long enough or at a hot enough temperature!