Step 1

Pre-heat the oven to 160 C / 320 F.

Step 2

Line a 9-inch square cake tin with baking paper. Allow enough baking paper to overlap to make it easy to lift the shortbread out of the tin when finished.

Step 3

Add all the shortbread ingredients to the Thermomix bowl. Mix for 10 seconds / speed 6 then use the Dough function / 20 seconds.

Step 4

Tip the shortbread crumbs into the prepared cake tin and firmly press it down. Try to ensure it is even but don't worry too much about it looking perfect as you will soon cover it with caramel and chocolate.

Step 5

Use a fork to prick holes all over the shortbread.

Step 6

Bake in the oven for 30 minutes. Allow to cool on the counter while you make the caramel.

Step 7

Add all the ingredients to the Thermomix and cook for 20 minutes / 100 degrees / speed Place the simmering basket on the lid in place of the measuring cup.

Step 8

Pour the caramel over the cooled shortbread base. Tilt the pan to ensure it is evenly covered.

Step 9

Bake in the oven for 12 minutes.

Step 10

Cool on the counter for 20 minutes and then place in the fridge for a minimum of 30 minutes.

Step 11

Add the chocolate to the Thermomix bowl. Grate for 5 seconds / speed 8.

Step 12

Add the oil to the bowl. Melt for 3 minutes / 50 degrees / speed 2.

Step 13

Pour the chocolate over the caramel. Tilt the tin to ensure it is fully covered. Place in the fridge for a minimum of 1 hour to chill before cutting and serving.