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Preheat your oven to 160c (fan), line a 9x9 inch baking tin with baking paper.
Cream together the butter and the sugar until light and smooth then gradually mix in the flour.
Press and smooth the dough into the tin.
Bake the shortbread for 20-25 minutes, in the middle of the oven.
Remove the shortbread from the oven and leave in the tin while it cools.
In a saucepan melt together the butter, sugar, golden syrup, condensed milk and if using it, salt over medium heat. Stir continuously with a silicone spatula.
Bring the caramel to boiling and keep it boiling for 5-7 minutes and it’s turned a nice golden amber colour.
Pour onto the cooled shortbread and set aside in the fridge for 1-2 hours minimum.
Temper the chocolate by melting it over a pan of boiling water.
Pour into the set caramel and smooth.
Allow to set in the fridge for another 1-2 hours.
Remove from the fridge and cut into the size you wish.
If you want to add marbling, melt all the chocolate separately, pour the milk chocolate onto the caramel first and then add your white/dark/both and use a cocktail stick to move the chocolates about.