• Pre-heat oven at 160° Fan and grease and line 2 Brownie Tins

Shortbread

• Mix the flour and caster sugar in a bowl. Rub in the butter until finebread crumbs. This can be done in your electric mixer if you have one. Knead together then press into the tins.
• Prick the shortbread lightly with a fork and bake for about 26 minutes or until golden brown. Cool in tin.

Caramel

• Melt the butter and sugar in a pan and add the condensed milk. Bring to the boil and with a stainless steel whisk mix consistantly for about 5 minutes until it's thickened slightly.
• Pour over the shortbread and leave to cool. For a quicker set time place in the fridge.

Topping

• Melt the milk chocolate in a glass bowl, either over a pan of water or use the microwave for a few seconds. Do this also with the white chocolate.
• Pour the milk chocolate over the set caramel and spread out with the back of a tablespoon. Drop a few blobs of the white chocolate on top of the milk chocolate and spread out with a fork to make a pattern.
• Leave to cool until it's nearly set but not quite solid. Lift the caramel shortbread out of the tin and cut into 9 squares for each tin. Let it set completely and store in an air tight container.