How do you cut millionaires shortbread without it ending up looking like a pile of dog poo?

[Megglevache]

When you make it? I used a sharp knife and it was rubbish.

How on earth are you supposed to get it to look like this

A hot knife, score first then cut, and re-heat the knife when it cools. Or else score it before the chocolate fully sets.

I always deeply score the shortbread before i bake it so it is essentially cut thru and then use a hot knife (jug of boiling water) for cutting topping thru to base.

Oh Bran [complete idiot icon]

Of course, I fridged it for ages because I didn't want the caramel to splodge out. It never occured to me to heat the knife.

Don't know what happened to my brain today.

Thanks.