Put the ingredients for the shortbread into a large mixing bowl. Use your fingers to rub the butter into the sugar and the flour until it resembles breadcrumbs.

Clump it together, and then knead until you have a soft dough.

Press the dough into the corners of a greased up tray, use the back of a spoon to smooth it out and then prick with a fork.

Bake for 25 minutes at 180℃

Take out and leave to cool. It will be soft when it comes out, but as it cools it will harden.

Make the caramel. Add the butter, dark muscovado, and condensed milk into a saucepan, heat slowly until all the ingredients have melted together.

Turn the heat up and constantly stir. Be careful it doesn't spit as it will be extremely hot.

Boil for 2-3 minutes, continuously stirring until it is nice and thick.

Pour it all over the shortbread and leave to cool for 10 minutes.

Meanwhile, melt the milk chocolate in a heatproof bowl over a pan of simmering water.

Once melted, pour the chocolate over the cooled caramel.

Place in the fridge for a few hours to set.

Then it's ready to serve and enjoy! It can be kept at room temperature once it is set.