Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4 and line a 23cm square loose-bottomed tin with baking paper. To make the shortbread, beat the butter and sugar together until light and fluffy. Fold through the flour and cornflour until you have a smooth dough. Press into the base of the lined tin, levelling with the back of a spoon or palette knife. Bake for 30 minutes, or until golden brown. Remove from the oven and leave to cool.
2. For the caramel topping, put the butter, sugar, syrup and condensed milk in a pan and heat until the butter has melted and the sugar has dissolved. Whisk in the miso paste and then bring the mixture to the boil. Cook at a rolling boil for 5 minutes, stirring continuously to avoid it catching on the bottom, until it’s a warm golden colour. Remove from the heat and pour the caramel over the biscuit base. Leave to cool at room temperature for a couple of hours.
3. For the chocolate topping, break the chocolate into a heatproof bowl and sit over a pan of simmering water, ensuring the water doesn’t touch the base of the bowl. Heat until the chocolate has melted, then pour the chocolate over the caramel. Smooth with a palette knife to evenly cover the caramel. Chill for 1-2 hours, until set.
4. Remove from the tin and cut into 16 squares, using a warm knife to help cut through the chocolate topping cleanly. Store in an airtight container for 3-4 days.