Preheat oven to 180’C / Fan 160'C / /Gas Mark 4. Grease and line a 24cm x 24cm square baking tin.

First make the shortbread by placing the butter and sugar into a large mixing bowl and beating until light and fluffy. Add in the plain flour and mix together – when it starts to thicken up, use your hands to thoroughly mix together to form a smooth ball of dough.

Press the dough into the lined tin, and use your hands to flatten it out evenly, right to the edges. Prick all over with a fork and bake in the oven for 20 minutes until golden on top.

Remove from the oven and cool completely.

To make the caramel topping, place the condensed milk, syrup, butter and sugar into a large saucepan. Cook on a very low heat, stirring constantly. Do not let it burn. This usually takes around 10-15 minutes, but the topping is done when it turns a caramel colour.

Remove the caramel from the heat and allow to cool for a couple of minutes, before pouring all over the shortbread. Make sure it is spread evenly to cover all of the shortbread and cool in the fridge for approx. one hour.

Once it has cooled complete, melt the milk chocolate. Pour the melted chocolate all over the caramel and spread evenly. Transfer to the fridge and cool for an hour-or-so until completely chilled.

Cut into squares using a knife heated with boiling water. Keep in the fridge for freshness – if you can resist devouring them all at once!