Method

1. Line a 18 x 27cm / 7 x 11in rectangular cake tin with non-stick baking paper.
2. Pre heat the oven to 160ºC fan; 170ºC conventional oven, centre shelf; GM4.
3. For the shortbread, mix the butter and sugar together and then mix in the flour.
4. Evenly spread the shortbread into the prepared tin and bake until pale golden for 20-25 minutes.
5. For the caramel, melt the butter, sugar, golden syrup and condensed milk together in a large pan. Keep stirring until the sugar has dissolved then increase the heat, continuing to stir, and boil the mixture until it is deep golden and a thick consistency. Stir in the salt.
6. Pour the caramel over the shortbread base and allow to cool.
7. For the chocolate topping, break the chocolate into pieces and melt in a bowl over a pan of boiling water (keeping the bowl out of the water).
8. Spread the melted chocolate over the caramel and leave to cool completely.
9. Cut into squares to serve.