You will need


FOR THE SHORTBREAD BASE: Soften the butter and mix into the flour, sugar, and ground rice to make a dough.

Line a rectangular tin approx. 20 cm x 30 cm with greaseproof paper.

Press the dough into the bottom of the tin then chill for about twenty minutes.

Bake in a preheated 180C oven for about 20 minutes until golden. Leave in the tin to cool.

FOR THE CARAMEL: Put all the caramel ingredients into a medium pan and bring to a rolling boil stirring all the time.

Boil for about 10 minutes until the mixtures is starting to come away from the side of the pan. Test by dropping a teaspoon full into a glass of iced water, if it forms a little ball the caramel is done.

Pour onto the biscuit levelling with a spatula.

FOR THE CHOCOLATE TOPPING: Put the Pure Cacao Melts, White and Dark Chocolate Chips into separate glass bowls.

Put each bowl over a pan of simmering water and melt the chocolate OR put each into a microwave and melt the contents, in 30 second increments.

Pour the dark chocolate over the caramel, working quickly splash the other chocolates over at random and swirl about with a skewer to create a pattern.

When the chocolate is almost set, scatter the coffee beans or cacao nibs.

Chill in the fridge to allow the chocolate to harden.