Ingredients
Method
Make The Shortbread Layer
- Heat the oven to 180°C / 160°C fan / Gas 4. Line a 20cm square baking tin with baking paper.
- Mix the flour and caster sugar together. Rub in the softened butter until the mixture resembles fine breadcrumbs, then knead together to form a dough.
- Press the shortbread evenly into the prepared tin and prick lightly with a fork. Bake for approximately 20 minutes, until lightly golden. Leave to cool completely in the tin.
Make The Caramel Layer
- Put the butter, soft brown sugar and condensed milk into a saucepan. Heat gently, stirring until the sugar has dissolved.
- Bring gently to the boil, stirring continuously. Continue cooking until the caramel has thickened. Don’t wait for it to become very dark as it can quickly overcook.
- Pour the caramel over the completely cooled shortbread and spread evenly. Allow it to cool at room temperature, then chill for 15–30 minutes, or until firm.
Make The Chocolate Layer
- Melt the milk and dark chocolate together and spread evenly over the set caramel.
- Melt the white chocolate separately in the microwave in 15-second bursts, stirring between each one.
- Drizzle the white chocolate in lines over the melted milk and dark chocolate. Drag the tip of a knife backwards and forwards through the lines to create a marbled effect.
- Allow to cool slightly, then refrigerate until completely set.
- Once cooled fully, cut into squares and enjoy!