Step 1

Line a small loaf tin with baking paper and set aside.

Step 2

In a small saucepan, whisk together Top ’n’ Fill Caramel and butter over gentle heat until smooth. When the mixture is just bubbling, remove from heat and stir through white chocolate melts. Return to stove and bring back to the boil. Continue stirring for 8 - 10 minutes until the mixture looks like it might be separating. Stir through 1 tsp salt flakes.

Step 3

Pour mixture into prepared tin. Sprinkle extra salt flakes over the top. Refrigerate for 1 - 2 hours until set. Cut into small squares.