Salted Caramel Millionaires Shortbread!

Preheat your oven to 180C/160C Fan, and line a 9x9inch deep square tin with parchment paper.

Cream together the caster sugar and unsalted butter until smooth.

Mix in the plain flour until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed!

Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until pale golden on top!

Once baked, remove from the oven and leave to the side.

In a large saucepan pour the condensed milk, unsalted butter, caster sugar and golden syrup and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.

Once the caster sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn't catch.

BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back! The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!

Crush your 2-3 pinches of sea salt into the salted caramel and mix in - pour the salted caramel onto the shortbread base and leave to completely set.

Once chilled, melt the milk and dark chocolate and pour over the caramel.

Swirl them together with the end of a skewer so it forms a pretty pattern.

Chill the shortbread back in the fridge for another 1-2 hours until the chocolate has gone hard.

Chop your shortbread into the separate pieces and enjoy!