1) Preheat the oven to 180C / 160C fan and line a 23 x 23cm ( 9″ x 9″) square baking tin with parchment paper.

2) Prepare the shortbread. Tip the flour into a food processor, then add the cubed cold butter. Pulse until the mixture resembles breadcrumbs. Next, add the salt and the sugar and pulse again until everything starts coming together.

3) Spoon the mixture into a square baking tin, spread it out, then press it with your hands as evenly as possible. You can use a back of a spoon to help you with this process.  Bake in the preheated oven for 25 – 30 minutes until lightly golden on top. Remove the shortbread from the oven, leave it in the tin and set it aside whilst you prepare the salted caramel.

4) To make the salted caramel, pour the condensed milk and the golden syrup into a small pan, then add the cubed butter. Stirring constantly, start the mixture on a low heat and allow the butter to melt. Next, turn the heat up to medium to high and cook for another approx. 8 minutes, again stirring constantly; until the mixture thickens and turns into that nice golden caramel colour. Remove the pan from the heat, add the salt, mix and very gently pour the prepared salted caramel over the shortbread in the tin.

5) Cool on the counter for a short while before placing the tin in the fridge for the caramel to set. Leave in the fridge for at least one hour before moving to the next step.

6) Prepare the chocolate topping. Melt both the dark and the white chocolate, separately, over a bain-marie. Remove the baking tin from the fridge and pour the dark chocolate over the salted caramel layer. Spread the chocolate out as evenly as possible. Next, pour in the melted white chocolate; try and pour it all over the melted dark chocolate. Using a cocktail stick or a wooden skewer, swirl the white chocolate into the dark chocolate so that it creates a nice pattern. Refrigerate for an hour or until the chocolate has hardened.

7) Cut into a desired size slices and serve. Enjoy!

This recipe has been prepared by flavouЯRythm