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Preheat oven 180fan/400f.
Line a 33cm x 23cm swissroll tin with baking parchment.
Pulse the butter, sugar and flour in a @magimixuk food processor until they resemble a thick crumble. Press into the tin and make level using a palette knife. Bake for 15-20mins until a golden-brown biscuit colouor. Remove from the oven and set aside to cool.
Caramel – Place all of the ingredients into a pan over a medium heat and stir until melted, I use a silicone spatula, not a wooden spoon, as the spatula gets right into the sides of the pan. Once melted, keep stirring (so the caramel doesn’t catch on the bottom of the pan) for another 7-8 minutes until the caramel thickens, and becomes a toffee brown colour.
Pour the caramel onto the base and manoeuvre the tin around so the caramel covers it evenly. Place in the fridge for an hour to cool, then cover with the melted chocolate. Allow to cool completely until the chocolate firms up.
Slice and serve.