I truly love caramel. And I am into British and Irish treats. So this recipe is the perfect combination and to die for!

Shortbread:

• 115 g butter
• 175 g flour
• 55 g brown sugar

Preheat the oven to 175°C/350°F and  line a 23cm/9inch square cake tin with parchment paper. Process butter, flour and sugar to a dough. Press the mixture into the prepared tin and bake in the hot oven for 20 until golden.

Meanwhile make the filling:

• 175 g butter
• 115 g brown sugar
• 3 tbsp golden syrup (I use agave syrup)
• 400 g canned condensed milk

Heat butter, sugar, golden sugar and canned condensed milk gently in a sauce pan. Stirr well while making  the mixture boil and simmer for some minutes until it is very thick. Then pour over the baked shortbread base and let it cool in the fridge.

Topping

• 200 g dark chocolate, melted

Spread the melted chocolate over the caramel mixture and let cool completely. Cut into small stripes and share!