Step 1

Preheat your oven to 180°C. Cream together 200g of the butter and 100g sugar till light and fluffy

Step 2

Add the flour and mix into a crumbly cohesion

Step 3

Line an 8" dish with baking paper, tip in the shortbread and press down till smooth. Bake for 20-25 minutes until golden

Step 4

Meanwhile you can make the caramel; melt the remaining butter and sugar with the condensed milk and golden syrup over a low heat

Step 5

Once the sugar has completely melted, turn the heat up and buble vigorously until the caramel goes a darker brown colour, as pictured

Step 6

Turn the heat off, stir in the miso, and pour on top of the base then leave to cool completely

Step 7

Melt down the milk chocolate first and spread over the cooled caramel. Shake the dish so it sets flat

Step 8

Next melt the white chocolate, pour in on stripes then drag a knife through to create a pretty pattern. Leave to harden, then trim the edges and cut into squares