This recipe was a massive hit with adults & kids alike. It does take a while to cook the 3 individual layers, but its definitely worth it. I’m sure its highly calorific too – but so tasty. Plus theres lots of opportunity to lick the bowls & spoons afterwards so could be a good one to make with kids – or just lick the spoons yourself

Shortbread layer ingredients (based on Peyton & Byrne’s book):
200g butter plus extra for greasing
100g caster sugar
100g semolina (I used ground almonds instead)
200g plain flour

Caramel layer (based on the recipe on condensed milk tin):
397g can of condensed milk
150g butter
150g brown sugar

Chocolate layer:
200g-300g good quality chocolate (recipe insists on high cocoa solid dark chocolate but I used 150g bar of Galaxy and it was fine!)

Steps:

For the shortbread layer:

• Preheat oven to 170c
• Light grease a 30 x20cm baking tin (should be deep enough for all the layers)
• Combine shortbread ingredients in food processor
• Press into greased baking tray and prick lightly
• Bake for 15-20 mins till golden brown
• Remove from oven and set aside to cool

For the caramel layer:

• Melt butter and sugar in pan stir over medium heat till sugar dissolves.
• Add condensed milk stirring continuously till 1st bubbles appear and the mixture turns a light caramel colour.
• Remove from heat as soon as comes to boil
• Spread caramel evenly over biscuit base
• Leave to cool

For the chocolate layer:

• Break chocolate into pieces and melt in a bowl over barely simmering water.
• Pour over caramel layer & leave to set in the fridge
• Once set cut into squares – should make about 16-20 depending on how big the pieces are!