Chocolate Orange Millionaire Shortbread

Preheat the oven to 180°C (160°C / gas 4) Grease a 32cm rectangular traybake tin with butter.

In a bowl mix together by hand the butter, sugar and flour for the shortbread. Begin to rub it between your fingers until it starts to resemble a breadcrumb consistency. 

Bring the mixture together and then begin to knead into a dough for a few minutes. Press the dough into the greased tin, using your fingers to spread out the mixture to cover all of the corners. 

Prick the surface of the dough with a fork several times and bake in the oven for 20 minutes. Once baked put to oneside to allow it to cool.

Meanwhile, you can make the caramel layer. Place the butter, light muscovado sugar, condensed milk, caramel and sea salt into a saucepan and heat until the butter has melted.

Pour the caramel into a heatproof bowl and allow to cool before transferring to the fridge. 

When both the shortbread base and caramel have fully cooled, spoon the caramel on top of the base. Place the traybake tin in the fridge to chill for 30 minutes. 

Once the caramel has firmed up, begin to melt the chocolate orange in a heatproof bowl over simmering water (or in short bursts in a microwave) until it has completely melted. Pour this over the top of caramel, ensuring that the whole of the bake is covered. 

In a seperate bowl melt the white chocolate and using a teaspoon drizzle or flick it across the milk chocolate creating a pattern.