For the biscuit base
340g plain flour
225g unsalted butter
10g caster sugar
50g Malt Extract

For the caramel
170g butter
80g sugar
60g Malt Extract
380g condensed milk

For the chocolate
melted chocolate of your choice

For the biscuit base
Put the flour and caster sugar into a mixing bowl, rub in the butter until crumbs are formed then add malt extract to form a stiff dough. Line a baking tray with greaseproof paper and roll the biscuit mix to evenly cover the base. Prick all over with a fork and chill for 15 minutes. Bake in a moderate oven (160°C, 325°F, Gas mark 3) for 20 minutes until golden. Remove from oven – allow to cool.

For the caramel
Place the caramel ingredients into a saucepan, heat over low heat and stir continuously until it reaches a fudge-like consistency (15 to 25 minutes). Pour over the cooled biscuit base and spread evenly then cool in the fridge. Once set, melt a large bar of chocolate in a bowl over a pan of boiling water and spread over the caramel. Allow to set then slice into squares.