1Heat oven to 160c Line an 8" square baking tin with baking paper
2Put the flour and the 175g butter in a bowl. Rub together to create a breadcrumbs effect . Add the sugar and stir through to combine . Pour into the prepared tin and spread it out . Push down with your knuckles to compact it . Bake for about 40 minutes . Remove from the oven when a light golden colour and cool
3Put the butter , condensed milk and syrup intake a pan and melt in gently over a medium heat - stir occasionally . When the butter has melted increase the heat and bring to a boil stirring constantly. The mix will thicken and darken to a golden toffee colour . Allow the mix to cool slightly
4Pour into the now cooled shortbread and spread into the corners . Let it cool completely
5Melt the milk/dark chocolate in a bowl over a pan of simmering water . When melted spread over the caramel . Let it set .
6Once set melt the white chocolate in the same way as before. Drizzle the white chocolate over the milk/dark chocolate . Once set cut into squares/fingers and enjoy with a cuppa of tea