Ingredients:

• 1/4 cup caster sugar ( see instructions below to caster)
• 1/2 cup margarine
• 5 ounce plain flour ( 1/2 cup plus 1 tablespoon)
• Topping :
• 1/2 cup margarine
• 1 teaspoon light corn syrup
• 1/4 cup caster sugar
• 1 (14-oz.) can sweetened condensed milk
• 1 (8-oz.) bar milk chocolate
• Chopped pecans (optional)

Directions:
Shortbread: Caster the sugar for both the shortbread and the topping at the same time. Using a food processor with a steel blade or a blender, place granulated sugar in the container. Blend the sugar until it is finer than granulated, but not as fine as powdered sugar; then measure the castered sugar. Preheat oven to 350 degrees. In a food processor or an electric mixer, cream margarine, 1/4 cup caster sugar, and flour into a dough. Press the dough in a thin layer in the bottom of a 9- x 13-inch ungreased baking pan. Bake in preheated oven for about 12 minutes until golden brown. Allow to cool completely before topping. Topping: In a medium saucepan, melt the margarine; then add the syrup, 1/4 cup caster sugar, and condensed milk. Heat and stir to boiling; then allow to boil for another 4 to 5 minutes, stirring constantly. Pour the hot mixture over the cooled shortbread, and set aside to cool. When the topping is completely cool, melt the chocolate in a double boiler over boiling water. Drizzle or spread the melted chocolate over the topping, and sprinkle with pecans, if desired. Refrigerate to allow chocolate to set before cutting in squares. Keep refrigerated.