Ingredients

For the Shortbread Layer
Plain Flour (165g)
Caster Sugar (50g)
Butter (100g)
For the Caramel Layer
Butter (150g)
Condensed Milk (397g – one tin)
Soft Light Brown Sugar (150g)
Vanilla Extract (1/2 teaspoon)
For the Chocolate Layer
Dark Chocolate (200g)

Method

For the Shortbread Layer
Preheat oven to 160°C (gas mark 3).
Grease and line a 9″x9″ baking tin.
Mix the flour and sugar in a bowl, and then rub in butter.

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