1/2 cup brown sugar
2tsp vanilla extract
2 cups unsalted butter melted
Pre heat BBQ (or oven) to 350F.
Add all ingredients to a large bowl and combine until evenly mixed.
Line a large brownie tin with baking paper and distribute the shortbread mix into it making an even base.
Dust lanes choc caramel rub evenly on top of shortbread base.
Bake for 18 mins.
Remove from heat and let it cool to room temp.
Caramel (middle layer)
1/2 unsalted butter
395g sweetened condensed milk
1 cup brown sugar
1/2 cup golden syrup
1/2 Thickened cream
1 heaped Tbsp choc caramel rub
Combine all ingredients into a saucepan and stir over medium/low heat for around 20ish minutes.
The caramel needs to reach a temperature of 235F otherwise it won’t become chewy or hold its shape!
Remove from heat and pour evenly on top of the shortbread.
Move the tray about to get the caramel to run into the corners.
Give the tray a few hard taps on the bench to ensure you remove any bubbles.
Chocolate (top layer)
1 block old gold
Half block milky bar
Melt chocolate in seperate saucepans over low heat.
Once melted, pour dark chocolate over the top of the caramel and spread evenly with a spatula.
Drizzle white chocolate on top.
Use a toothpick to drag/pull the white and dark chocolate into different directions.
Set in fridge for at least 1 hr before cutting.
I let it set overnight and pull it and rest it on the bench for about 30 mins before cutting so the chocolate doesn’t crack or shatter.
Photos and Recipe by Luke Carter @_iluke