Make the hazelnut shortbread base

• Heat the oven and line a baking tray with baking paper.
• Beat the softened butter with the caster sugar, then mix in the flour and chopped hazelnuts to form a crumbly dough.
• Press the dough evenly into the tray and bake until pale golden.

Cook the caramel

• Melt the butter with the golden syrup in a saucepan over low heat.
• Stir in the condensed milk and cook gently, stirring constantly, until thick and golden.
• Pour the caramel over the cooled shortbread base and smooth the top.

Add the chocolate and Toffifee topping

• Melt the milk chocolate and spread it over the set caramel.
• Scatter the chopped Toffifee and whole Toffifee over the chocolate while still wet.

Chill and slice

• Chill until the chocolate is set and the caramel is firm.
• Cut into squares with a warm knife.