Preheat oven to 170°C.

Line a 23cm loose-bottomed cake tin (or 20cm square tray) with baking paper.

Mix base ingredients together and press into cake tin.

Bake for 15-18 minutes until golden.

Combine caramel ingredients in a pot on medium heat, stirring until smooth.

Simmer for 8-10 minutes until darkened.

Pour over baked base and set aside to firm up.

Heat cream to steaming-hot but not boiling.

Pour over chocolate in a bowl, stirring to melt and create a smooth mixture.

Pour chocolate over top of caramel shortbread layer and chill in fridge for at least 20-30 minutes until set.

Slice and serve.