To make the base, blitz 200g shortbread biscuits to crumbs and then tip into a bowl and stir in 25g melted butter. Spoon the mixture into a 20cm square brownie tin, greased and lined. Press very lightly to make an even layer. Chill in the fridge for 20mins.
For the filling, place 150g butter and 150g dark muscovado sugar in a non-stick pan and stir over a medium heat until the butter melts and the sugar dissolves. To make a golden caramel, add 397g can of condensed milk, stirring continuously, until the first bubbles appear on the surface. Remove from the heat as soon as it comes to the boil.
Spread the caramel evenly over the base, then chill in the fridge for about 40mins. Pour 200g melted milk chocolate over the set caramel, smoothing to the edges.
When the chocolate has hardened a little, cut into squares and enjoy!
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