Preheat oven to 160°C bake and line a 20cm square baking tin with grease-proof paper.

First we want to start with the filling as you’ll want this to be cooled before pouring over finished base. So in a saucepan, melt and combine together the filling ingredients until warmed through and smooth. Set aside to cool.

Moving onto the dough, use a hand-held beater to cream together the butter and vanilla until combined and fluffy. Add the flour and salt and mix together to form a firm yet crumbly dough.

Press a thin layer of dough over the base of prepared baking tin (2mm). Break up the chocolate into chunks and evenly place over top of thin layer to prevent chocolate from baking directly onto the bottom of the slice. Firmly press ⅔ of the dough over top of the chocolate chunks until just covered.

Pour cooled caramel filling over top of the base and crumble the remaining ⅓ of dough over top.

Bake for around 45-50 minutes or until edges are golden and crumb on top has baked through. Allow to cool before slicing. Enjoy.