For the shortbread:

1. Combine all ingredients in the food processor and process until a thick batter is formed.

2. Transfer the mixture to a small slice tin lined with baking paper, and form a layer of 1 cm pressing evenly with your hands.

3. Freeze while you prepare the caramel.

For the Caramel:

1. Place all ingredients in a food process and process until smooth and creamy.

2. Remove the tin from the freezer, and top with the caramel filling.

3. Now freeze for 1 hour.

For the Chocolate:

1. Whisk all ingredients in a bowl until well combined.

2. Remove the tin from the freezer, and use a large knife to cut the cookie layer into 8 thin bars.

3. Dip bars into chocolate and place on a wire rack, that you will then store in freezer for at least 30 minutes.

For the shortbread: 1. Combine all ingredients in the food processor and process until a thick batter is formed. 2. Transfer the mixture to a small slice tin lined with baking paper, and form a layer of 1 cm pressing evenly with your hands. 3. Freeze while you prepare the caramel. For the Caramel: 1. Place all ingredients in a food process and process until smooth and creamy. 2. Remove the tin from the freezer, and top with the caramel filling. 3. Now freeze for 1 hour. For the Chocolate: 1. Whisk all ingredients in a bowl until well combined. 2. Remove the tin from the freezer, and use a large knife to cut the cookie layer into 8 thin bars. 3. Dip bars into chocolate and place on a wire rack, that you will then store in freezer for at least 30 minutes.