Make the shortbread and cook at 150C for 30mins

Heat the butter, condensed milk and golden syrup stirring occasionally until it's all melted

Increase the heat and bring to the boil stirring frequently. Until the mixture is golden brown and thickened.

Set aside, stir in the peanut butter, nuts and salt to taste

Pour over the shortbread and leave to cool

Make the ganache - Meanwhile make the orange ganache: pour the orange juice into a medium-sized pan and simmer for about 20-25 minutes until reduced to 50ml. Pour into a small bowl and leave to cool (it will be thick and sticky). Put both chopped chocolates into a heatproof bowl. Heat the cream until boiling then pour over the chocolate. Leave for a minute then stir until melted and smooth. Stir in the sticky orange concentrate.

Pour over the caramel and leave to set

Melt and temper the remaining chocolate and pour over the cooled ganache. Leave to cool completely before taking out of mould and cutting up