Set oven at a cool heat, gas mark 1, 140°C (120°C, fan).

Place shortbread base in the oven for 15 minutes or until golden brown.

Allow base to cool, it usually takes 15 to 30 minutes to cool completely.

Once base is cool, place the brown sugar and butter in a medium saucepan and melt.

Once sugar and butter have melted add the condensed milk and boil rapidly for 2 minutes. Whisk when boiling.

Remove caramel from the heat and allow to cool for 5 minutes then stir in the salt.

Spread the caramel over the shortbread base. Then place in fridge to cool.

Once the caramel is cool, melt chocolate and butter. Best to do this with chocolate and butter in a bowl over a pan of boiling water.

Once the chocolate is melted spread it over the caramel and allow to set.

Once set you can cut the Caramel Shortcake into squares.