Mmmmm...quite nice!!! (and that's the 3rd tin of condensed milk I've used in baking this week - hee hee!) ;
335g unsalted butter
100g caster sugar
100g plain flour
25g cocoa, sifted
140g ground almonds
175g light brown soft sugar
450g sweetened condensed milk (I used a regular 397g tin and it worked fine)
4 tbsp golden syrup
150g dark chocolate
½ tsp sea salt
200g milk chocolate
1. Line a 20cm x 30cm tin with baking parchment and preheat oven to 180C/160Cish fan/gas 4. Cream 160g butter with the sugar and then sift in the flour, cocoa and ground almonds. Mix well. Press into the lined tin and bake for 20 mins. Set aside.
2. For the caramel, put 175g butter, the brown sugar, condensed milk, syrup, 50g dark chocolate and salt in a heavy-based pan; heat gently, stirring until the sugar dissolves completely. Bring to the boil and simmer briskly for about 8 minutes, until thickened. Pour over the shortbread; smooth evenly. Leave for at least 1 hour to cool completely.
3. For the topping, melt 100g dark chocolate and the milk chocolate separately, in a bain marie or the microwave. Pour the milk chocolate over the caramel layer, then drizzle the dark over and swirl together with a skewer. When cool, mark into squares and serve.