Directions

1to start, preheat your oven to 180°C/160°C fan & line a 22cm square tin with grease proof paper

2add 200g of the dairy free butter to a bowl with the caster sugar & cream together until light & fluffy

3add the flour & mix together to form a smooth dough

4press the dough out in an even layer in the square tin then place in the oven to bake for 30-35 minutes until golden on top then let it cool

5for the caramel: melt the remaining vegan butter in a pan with the vegan condensed milk, brown sugar & salt over a medium-low heat

6once everything is melted together, turn the heat up to medium & boil the mixture for 7-8 minutes until it has taken on a deep, golden caramel colour. make sure to stir continuously so the mixture doesn’t stick

7pour the caramel over the shortbread then place in the fridge to set for about an hour

8for the topping: melt your vegan milk chocolate then pour over the set caramel & gently tilt the tin to create an even layer

9melt the white chocolate, drop spoonfuls of it on top of the milk chocolate then use a skewer or cocktail stick to swirl through & create a pattern

10leave to set completely then cut into squares & enjoy!