Directions

1. Preheat the oven to 180°C.

2. For the base, melt the butter and then add the remaining ingredients.

3. Mix until fully combined and then press into a lined small square baking tin (around 7") and bake for 15 minutes.

4. Whilst the base is in the oven, make caramel 1, 2 or 3 (see instructions below).

5. Allow the bases to cool slightly and then pour the caramel on top (keep the base in the tin). Spread the caramel evenly over the base and allow it to cool in the fridge.

6. Melt the chocolate in the microwave (in 30 second bursts) or over a pot of boiling water. Remove from the heat, then add the double cream and stir in - this will immediately thicken the chocolate.

7. Spread the chocolate over the top of the cooled caramel. Allow to set in the fridge or freezer before cutting into pieces. Use a sharp knife, heated under hot water to make this easier.

8. These are best stored in the freezer to keep the caramel solid.

Caramel option #1

1. Melt the butter and almond butter in the microwave and mix together.

2. Add the sweetener and vanilla / salted caramel essence and mix again. taste the mix and adjust the sweetener to taste.

Caramel option #2

1. Put the cream and sweets into a non-stick saucepan.

2. Gently heat the cream, allowing the sweets to melt. Stir continuously - it will thicken into a glossy sauce.

Caramel #3

1. Put the almond milk, butter and cream into a saucepan.

2. Gently heat, allowing the butter to melt whilst stirring continuously. This will bubble and reduce and should begin to thicken after around 15 minutes. Once the heat is turned off, the sauce may split slightly - just beat it back together before pouring it onto the base.