Grease and line a 19cm square baking tin using the Stork and baking paper. Preheat the oven to 180’C/350’F/Gas 4.

First make the shortbread by placing the Stork 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 20-25 minutes until golden on top.

Remove from the oven and cool completely before adding the caramel.

To make the caramel topping, place the condensed coconut milk, sugar and Stork into a large saucepan. Heat on a low heat until the Stork has melted (stirring all the time with a spatula). Once melted, turn up to a medium heat and simmer for 8-10 minutes until it starts to thicken. Stir constantly with the spatula to avoid it burning!

Remove from the heat and cool for 3-4 minutes then pour evenly over the shortbread, smoothing with the spatula until it is evenly coated. Place in the fridge for 1-2 hours until completely set.

Break up the chocolate and melt in a bowl over steaming water (or in the microwave, 30 seconds at a time so you don't burn it!). Once melted, pour onto the set caramel. Smooth to coat evenly and then place back into the fridge for another 1-2 hours (or overnight).

Once set, cut into 16 squares and enjoy! I find it best to use a breadknife run under hot water and 'saw' the chocolate gently until it breaks - otherwise it might crack. Keeps in the fridge for up to a week!