millionaire shortbread delight from @simply.scotland

Combine all shortbread ingredients in a stand mixer with a paddle attachment and mix till combined. roll out to a rough rectangle no bigger than your greased tin and place within. cut to fit using excess to fill corners. prick all over with a fork and bake at 160°c (fan forced) for 20 mins. cool in tin. Put all caramel ingredients apart from salt and vanilla into a saucepan and heat gently till combined. simmer and stir for at least 10-15 minutes till darker in colour & thickened. add the salt and vanilla essence and mix well, pour carefully over the shortbread and tap tin on worktop to distribute evenly. pop into fridge to set. Once set, melt 80g of each plain and dark chocolate. stir thoroughly then pour over the caramel. tap tap tap on worktop to level out and back in fridge to set. Using a sharp knife cut into squares and enjoy! i like keeping mine in fridge - enjoy ☺️