• 160g plain flour
  • 60g caster sugar
  • 215g unsalted butter, cut into small pieces
  • 397g tin condensed milk
  • 100g light brown soft sugar
  • 2 tbsp golden syrup
  • 150g Belgian milk chocolate
  • 50g Belgian white chocolate


  1. 1

    Preheat the oven to 180°C/fan 160°C/gas mark 4. In a food processor, whizz together the flour, caster sugar and 115g butter until it resembles breadcrumbs.

  2. 2

    Tip into an 18cm square tin, press in firmly and prick all over with a fork. Chill for 20 minutes, then bake for 30 minutes, until just turning golden. Cool in the tin.

  3. 3

    In a pan, heat the condensed milk, brown sugar, syrup and remaining 100g butter. Bring to the boil, stirring all the time. Boil, still stirring, for 5-8 minutes until thickened. Pour the caramel on to the shortbread, then leave to cool for 30 minutes.

  4. 4

    Melt the milk and white chocolate separately in bowls over pans of simmering water, making sure the water doesn't touch the pan. Pour the milk chocolate over the caramel, then pour the white chocolate on top. Swirl it together with a skewer to create a marbled effect. Chill for 2 hours until set, then remove from the tin and cut into squares.

Nutritional Details

Each serving provides
  • Energy 1838kj 439kcal 22%
  • Fat 24.1g 34%
  • Saturates 14.5g 73%
  • Sugars 40.3g 45%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1897kj/453kcal

Each serving provides

49.6g carbohydrate 0.7g fibre 5.7g protein

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