- 250g Pams butter
- 1/2 cup sugar
- 2 1/2 cups flour
- 2 tablespoons Pams butter
- 3/4 tin sweetened condensed milk
- 2 tablespoons golden syrup
- 1 cup chocolate melts
- 1/2 cup white chocolate melts
Preheat oven to 160 C. Beat 250g butter and sugar until pale and creamy, mix in flour until well incorporated. Press shortbread into a lined slice pan, prick with a fork and bake for 20 minutes until firm and lightly golden. Allow to cool for 5 minutes.
Combine 2 tablespoons of butter, golden syrup and condensed milk in a small saucepan and mix over a gentle heat until butter is melted, bring mixture to a simmer taking care not to burn. Spread caramel over the slightly cooled base and return to the oven for 4-5 minutes. Remove from the oven and cover with dark chocolate melts, set aside for a few minutes and then gently spread with a knife. Melt the white chocolate melts in the microwave on reduced power and then drizzle over the dark chocolate. Using a skewer run the white chocolate into the dark chocolate to create a swirl effect. Allow to set and then cut into squares.