250g shortbread biscuits, crushed

55g melted butter

150g dark brown soft sugar

150g butter

397g can Carnation Condensed Milk

200g dark chocolate

55g White Chocolate


Step 1: Put the crushed biscuit into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base of your tin. Chill for ten minutes.

Step 2: Heat the sugar and remaining butter in a non-stick pan gently, stirring, until melted. Add the Carnation condensed milk and bring to a rapid boil, stirring continuously. Cook for a minute or so or until the filling has thickened. Pour the caramel over the base. Cool, then chill until set.

Step 3: Melt the dark and white chocolate in separate bowls. Pour the dark chocolate over the caramel and then add spoonfuls of the melted white chocolate. Swirl together with a spoon for a marbled effect.

Step 4: Chill until set (usually around 2 hours). Remove from the tin and cut into squares.