1) Start by making your shortbread layer - by combining the butter, sugar and flour into a medium sized bowl and use your fingertips to 'rub' together to form breadcrumbs.

2) Once evenly mixed, form your shortbread dough and evenly spread across the bottom of a greased baking tray. Use a fork to pierce holes before baking and bake your shortbread for around 18 minutes/until golden brown. (Heat your oven to 180 degrees Celsius)

3) Whilst the shortbread is cooking, start to make your caramel layer. Combine the condensed milk, sugar, salt, golden syrup and butter into a saucepan and boil over a high heat, continuously stirring. You need to make sure the caramel reaches a high heat (boiling point), before gradually reducing the heat. Continue to stir until slightly thickened. (This process should take 5-10 minutes.) This stage is important, as if not thickened it will not set.

4) Once the shortbread is cooked, allow to fully cool, along with your caramel. - This gives the caramel a little longer to thicken. Once cooled, you can pour over your caramel layer and refrigerate until set. I usually leave for a couple of hours.

5) Finally, create your chocolate top layer by melting down chocolate and pouring over the top of the caramel. (I used a mixture of milk and dark chocolate) - Leave this to set for around an hour in the fridge, before cutting into 8 equal squares + enjoy!