Ingredients

Shortbread

160g plain flour

60g caster sugar

115g unsalted butter (cubed)

Caramel

397g condensed milk (1 tin)

100g light brown soft sugar

2 tbsp golden syrup

100g unsalted butter

Topping

200g milk chocolate

2 Crunchie Bars

Preheat the oven to 180C, and grease and line an 18cm square tin. Place the shortbread ingredients in a food processor and blitz together until it resembles fine breadcrumbs. If you have to do it by hand, ensure that the butter is hard and rub them all together with your fingers until the mixture looks like breadcrumbs. Pour into the tin, press down firmly and prick all over with a fork (to prevent from rising in the oven). Place in the fridge for 30 minutes, then put in the oven for 30 minutes until it has just turned golden brown. If it does rise in the oven, just prick it slightly when you take it out. Leave to cool completely in the tin.To make the caramel, put all the ingredients in a pan and place over a medium heat. Bring to the boil (stirring continuously), and then boil for a further 8 – 10 minutes, stirring all the time until it is thick and pale. Pour the caramel over the shortbread and allow to cool for 45 minutes.Melt the milk chocolate either over a pan of boiling water or in the microwave. Pour over the caramel layer and spread evenly with a spatula. Crush the Crunchie bars and sprinkle all over the melted chocolate. Place in the fridge and leave to firm up for at least 2 hours (or ideally overnight). Slice into squares with a sharp knife and store in the fridge – they should last for up to 1 week.It does take awhile to make these (as each layer needs to set before you can start the next one), but they are perfect to satisfy chocolate cravings. Next time I make these, I will probably half the ingredients of the caramel layer and use 300g of chocolate instead, but that is just a personal preference. Enjoy 🙂