This is the recipe that Sam always asks to make. I think the secret is not to have the shortbread too thick. Sam’s secret is not to have the chocolate or the caramel too thin.

For the shortbread

  • 225g plain flour (sieved)
  • 175g butter (chilled)
  • 75g caster sugar

For the caramel

  • 100g  butter
  • 70g caster sugar
  • 1 tbsp golden syrup
  • 1 can Nestle’s caramel

For the topping

  • 200g dark chocolate
  • 25g white chocolate

Preheat the oven to 160C. Grease and line a baking tray.

The shortbread

Rub the flour into the butter until it looks like breadcrumbs. Stir in the sugar. Blend with a knife, if necessary add a little water until the mixture becomes a dough. Roll out and put it into the baking tray. Prick with a fork and bake for 30-45 minutes.

The caramel

Put all the caramel ingredients in a non-stick pan, bring to the boil, stirring all the time. Simmer very gently for 7-8 minutes. Pour over the shortbread base. Allow to cool.

The topping

Very gently melt the dark chocolate and the white chocolate in two different bowls. Pour the dark chocolate over the caramel. Spot the white chocolate over the dark chocolate and tease into fronds with a wooden toothpick, or the tip of a knife. Allow to cool.

Cut into squares, serve, enjoy.