Preheat your oven to 160ºC/140ºC fan/Gas 3. Line a 20cm shallow square cake tin with nonstick baking paper.
Pop your flour, butter and sugar into a food processor and blend. When the mix comes together, remove and press into your tin.
Bake in your oven for 30 mins. Remove and allow to cool, and resist having a bite!
For the upper layers
Put the butter and sugar into a non-stick pan and heat, stirring until melted. Add in the condensed milk and stir continuously until the filling has thickened slightly. Immediately pour over the baked shortbread base.
Pop that in the fridge and while it sets, carefully melt the chocolate in the microwave, let it cool a little, then pour over the set caramel.
Top with loads of Maltesers®. Leave to set on the side, cut into squares and enjoy!
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