- 113 g vegan butter, softened
- 370g shortbread biscuits
- 2 tbsp caster sugar
- Pinch of salt
- 396g vegan sweetened condensed milk
- 7 tablespoons vegan butter
- 55g light brown sugar, packed
- 3 tablespoons golden syrup
- Pinch of salt
- 200g dark chocolate
Make the shortbread layer
Melt the butter and set aside. Add the biscuits to a food processor and blitz to a fine crumb. Add the butter, sugar and a pinch of salt to the crumbled biscuit and mix well.
In a lined baking dish or container, add the biscuit mixture. Press the mixture and make sure it's even before setting in the freezer to chill whilst the caramel layer is being made.
Make the Caramel layer
Melt the butter and just before it's all melted add the condensed coconut milk, stirring well. Once fully melted, add the sugar, golden syrup and a pinch of salt. Bring to a boil then reduce heat and simmer for 12-15 minutes until the sauce thickens. Remove from heat to cool.
Pour the caramel sauce over the biscuit layer and spread evenly. Place it back in the freezer to chill for 30 minutes.
Make the Chocolate layer
In a saucepan add 2-inches of water and bring to a boil. Cover the saucepan with a bowl (but make sure the base of the bowl doesn't touch the water).
Add 2/3 chocolate and melt. Once fully melted, remove from heat and stir the remaining 1/3 chocolate until smooth. Allow to cool for 5-10 minutes.
Pour the melted chocolate over the caramel layer.
For an added bonus, add a few dollops of peanut or almond butter. Drag a fork through the nut butter to create swirls.
Place back in the freezer for 45 minutes or keep in the fridge overnight before serving. Cut into squares and serve with a pinch of salt.