Firstly, line a 8in (20cm) square tin with non-stick baking paper, make sure you have excess baking paper coming up over the sides of the tin to make it easier to lift out later.

Crush your gluten-free chocolate chip shortbread. I usually place mine in a sandwich bag and hit them with a rolling pin or pulse them in a food processor. You can make them quite small or have some chunkier bits.

Melt your butter in the microwave in short bursts, mixing in between.

Pour your melted butter into your crushed shortbread gradually and mix together, either in a large mixing bowl, or in the bowl of your food processor. Stop adding the melted butter if it starts to look wet, it should be just enough to coat the shortbread crumbs.

Press the mixture into your prepared tin and place in the fridge for around 30 minutes.

To make your caramel, place all your caramel ingredients into a saucepan on a low/medium heat. Allow the butter to melt and the sugar to dissolve. Mix well to ensure it doesn't stick to the bottom and is combined.

Turn the heat up so the mixture starts to bubble a little. Keep stirring continuously for 5-8 minutes, the mixture should have thickened and also developed into a darker golden colour.

Pour the caramel carefully and evenly over the chilled shortbread base and place in the fridge for about 2 hours to set.

Once your caramel is set, melt your milk and white chocolate in separate bowls. Pour the milk chocolate over the caramel, spreading it to the sides. Drizzle over the white chocolate and drag a skewer through it to make a pattern. Place in the fridge to set for another hour or two, just until it's set.

Remove from the tin (I leave it out for about 20 minutes before slicing to warm up or else the chocolate can be hard to cut), cut into slices/squares using a warm knife (this helps the top not crack) and enjoy!