Chocolate caramel bars

Shortbread biscuits

• 100 g caster sugar
• 110 g unsalted butter, softened
• 2 tsp natural vanilla extract
• 170 g plain flour, plus extra for dusting

Caramel filling

• 60 g light brown sugar
• 60 g unsalted butter, cut into pieces (2 cm)
• 160 g condensed milk (see Tip)
• 60 g light corn syrup

Chocolate coating

• 500 g milk chocolate, broken into pieces