150g self raising flour
125g butter (softened)
50g soft brown sugar
397g tin of Carnation caramel
150g milk or dark chocolate
150g white chocolate
Preheat the oven to gas mark 4. Grease a square baking tin (approx 7 x 11 inch) and line with greaseproof paper.
Put the butter and sugar in a large bowl and mix with a hand held electric mixer until light and fluffy. Add the flour and mix well on a medium speed until fully incorporated. Put in the baking tin and press down firmly so the bottom of the tin is covered. It should be about 1.5cm thick.
Pop in the oven for 18 to 20 minutes until golden in colour. Leave to cool completely.
When the base has cooled, spoon the caramel on top and spread with a pallet knife or the back of a spoon until it completely covers the base and is an even thickness. Put in the fridge for half an hour to set the caramel.
Break up the milk chocolate and place in a bowl. Break up the white chocolate and place in a separate bowl. Melt gently over a pan of simmering water or in the microwave. Pour both melted chocolates over the caramel and swirl together with the back of a spoon. Leave the chocolate to set.
Cut into squares. Sit down with a slice and a pot of tea.