Shortbread

1. Combine all ingredients and mix well
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2. Spread in a tin with cooking paper or non-stick pan

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3. Place in fridge for 20 minutes
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4. Preheat oven at 160°C

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5. Bake for 35 minutes

   Set aside to cool
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Caramel

1. Place all ingredients into a sauce pan on low heat

   Stir until the mixture has a thick and fudge-like texture

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2. Pour over the shortbread

   Spread evenly

   set aside to cool
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Topping

1. After the caramel has cooled, pour the melted chocolate on top and spread evenly

   set aside for the chocolate to harden
   Mark as complete