By Helen

Yield: 20

Ingredients

• 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

Method

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.