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Everyone, especially the children, will love these delicious layers of rich shortbread, caramel and chocolate. Cut them into easy-to-handle portions and serve with morning coffee. It is essential to use sweetened condensed milk in this recipe, not evaporated milk.

For the filling:

1. To prepare the shortbread, cream the butter and sugar together in a mixing bowl. Work in the flour with a wooden spoon or electric or rotary beater.

2. Press into a greased 30 x 22.5 cm./12 x 9 in. Swiss roll tin and bake in a moderate oven (180°C/350°F or Gas Mark 4) for 15 to 20 minutes or until the shortbread is golden in colour. Remove from the oven and leave to cool.

3. To prepare the filling, put all the ingredients in a saucepan and heat gently until the sugar has dissolved, stirring occasionally. Increase the heat and boil the mixture for 5 minutes, stirring continuously.

4. Remove from the heat, leave to cool for 1 minute, then pour onto the cooled shortbread base. Leave to set.

5. Melt the chocolate in a small heatproof bowl over a pan of hot water. Spread over the set filling. Mark into serving portions, fingers or squares, and leave until quite cold and set before removing from the tin.

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