For shortbread: preheat oven to 180deg. Celsius and grease and line a 20cm baking tin

make shortbread: mix butter flour sugar and vanilla pods together to form a crumbly dough. push into tin and use a fork to press holes throughout the pastry

bake for 20 minutes. shortbread should be firm when coming out of oven. knife pushed into shortbread should come out clean

For caramel: put condensed milk, sugar and butter in a pan. gently heat until sugar had dissolved. bring to the boil, stirring continously.reduce heat, Then allow to simmer for approx. 5 minutes or until mixture has thickened.

pour the caramel over the shortbread and allow to set in fridge.

for chocolate topping: once the caramel is set ( about 30 minutes) melt the chocolate and spread over the caramel. allow to set.

Cut into squares and enjoy!