Servings - 12 / Prep Time - 20 mins, plus 2 hours chill time / Cook Time 35 mins

Shortbread Layer

1. Preheat the oven to 180°C/160°C fan and line an 8inch/20cm square tin with greaseproof baking paper. 
2. In a large bowl, cream together the butter and sugar for 2-3 mins using a stand mixer or electric whisk.
3. Add the vanilla extract and beat again until combined. 
4. Gradually add the flour and mix until a dough forms. 
5. Spread the dough across the bottom of your prepared tin, making sure its level and goes right up to the edges. 
6. Bake in the oven for 25 mins, or until lightly golden. Remove from the oven and set aside to cool.

Caramel Layer

1. In a medium saucepan, heat the butter, sugar, condensed milk and golden syrup on a medium setting. Stir constantly until the sugar has dissolved.  
2. Bring the mixture to a boil and continue mixing for approx. 6 mins, until thickened and darker in colour.
3. Add the sweet hazelnut & chocolate flavouring as it begins to cool.
4. Pour the caramel on top of the shortbread layer in the tin. Spread it around if needed using the back of a spoon or spatula.
5. Cool to room temperature, then chill in the fridge for 1 hour or until firm.

Chocolate Layer

1. Break up the milk chocolate and white chocolate into separate microwave safe bowls. 
2. Melt the chocolate in the microwave in 30 second intervals, stirring in between until the chocolate has melted.
3. Pour the melted milk chocolate over the cooled caramel and spread it until the caramel is fully covered. 
4. Drizzle over the melted white chocolate and swirl it into the milk chocolate using a cocktail stick (or similar)
5. Chill in the fridge until the chocolate has set and slice into 12 portions using a sharp knife.