To make the shortbread, rub together the flour, butter, caster sugar and vanilla until a dough is formed.
Line a 20x30cm tin and spread out the dough to cover the bottom.
Prick with a fork to allow even cooking.
Bake for 20-30mins at 170 degrees.
Allow to cool.
Caramel
To
make the caramel, add the condensed milk, butter, golden syrup and dark brown
sugar to a pan and melt on a low heat
Turn up the heat to medium and stir until bubbling
Once the caramel has darkened and has a thicker consistency you are all done
Allow to cool and pour over the shortbread
Place in the fridge for about an hour to allow the caramel to firm up
Chocolate
Melt the milk chocolate with the oil and pour over the caramel. After this, melt to white chocolate and spoon in lines to then swirl into the milk chocolate.
Add sprinkles of your choice.
Leave to set in the fridge for a few hours (until chocolate is set)
