- 2.5 cups shortbread cookies
- 0.25 cup (57 g) unsalted butter
- 0.75 cup (160 g) dark brown sugar
- 0.67 cup (151 g) unsalted butter
- 1 14 oz can sweetened condensed milk
- 1 tsp cinnamon
- 0.25 tsp vanilla
- 1 cup (170 g) dark chocolate
- 0.25 cup (43 g) white chocolate
- 1 rolling pin
- 1 freezer bag
- 1 bowl
- 1 spoon
- 1 square cake pan
- 1 non-stick pan
With a rolling pin, crush the shortbread cookies in a freezer bag. Put the crushed cookies into a bowl with the melted butter. Mix them together, then using a spoon, press the mixture into the base of a lined, square cake pan. Chill in the fridge for 10 minutes.
Gently heat the dark brown sugar and 2/3 cup of butter in a non-stick pan, stirring until melted.
Add the sweetened condensed milk, cinnamon, and vanilla, and bring to a boil, stirring continuously until the mixture has thickened slightly — on a high heat for about 5 minutes.
Pour the caramel over the base, then allow it to cool for at least 20 minutes. Once cooled, chill in the fridge or freeze until set — around 1 hour.
Melt the dark chocolate and white chocolate in separate bowls. Put them in the microwave for 30-second bursts on high and keep stirring until melted.
Pour the dark chocolate over the caramel, then add spoonfuls of the melted white chocolate on top.
Using a spoon, swirl them together until you get a marbled effect. Put the pan back in the fridge to set for another 30 minutes.
When set, slice into squares and serve.