Step 1: Prepare the Shortbread Base

1. Line an 8×8-inch pan with parchment paper, leaving overhangs for easy removal.

2. In a medium bowl, stir together 200 g almond flour, 2 tablespoons brown sugar, and ¼ teaspoon salt until combined.

3. Add 75 g melted unsalted butter and ½ teaspoon vanilla extract, stirring until the mixture resembles wet sand.

4. Press the mixture firmly and evenly into the bottom of the prepared pan using your fingers or the back of a spoon.

5. Chill the base in the fridge while preparing the caramel.

6. Tip: Press the base firmly to ensure it holds together when sliced.

Step 2: Make the Caramel

1. In a small pot over medium heat, combine 100 g brown sugar, 75 g unsalted butter, and 300 g sweetened condensed milk.

2. Bring the mixture to a boil, stirring constantly to prevent burning.

3. Boil for 2–3 minutes until the caramel thickens. Test readiness by dragging a spatula through the caramel; it should part and rejoin after 1–2 seconds.

4. Pour the warm caramel over the chilled shortbread base and smooth with an offset spatula.

5. Chill in the fridge for at least 30 minutes to set the caramel.

6. Tip: Stir the caramel constantly to avoid scorching and ensure a smooth texture.

Step 3: Prepare the Chocolate Ganache

1. Place 200 g chopped dark chocolate in one bowl and 50 g chopped white chocolate in another.

2. In a small pot, heat 125 g heavy cream over medium heat until bubbles just begin to form (do not boil).

3. Pour 100 g of the hot cream over the dark chocolate and 25 g over the white chocolate. Let sit undisturbed for 1–2 minutes.

4. Stir each bowl until the chocolate melts into a smooth ganache.

5. Tip: Chop the chocolate finely for faster, even melting.

Step 4: Assemble and Decorate

1. Pour the dark chocolate ganache over the chilled caramel layer, smoothing with an offset spatula.

2. Spoon small blobs of white chocolate ganache onto the dark chocolate layer.

3. Run a chopstick or knife through the ganache in a zigzag pattern (left to right, then up and down) without lifting to create a marbled effect.

4. Chill in the fridge for at least 1 hour until all layers are fully set.

5. Tip: Work quickly with the ganache to create the marble pattern before it starts to set.

Step 5: Slice and Serve

1. Remove the shortbread from the pan by lifting the parchment paper overhangs.

2. Run a sharp knife under hot water, wipe dry, and cut into bars (about 16 squares or 12 rectangles). Repeat heating the knife between cuts for clean slices.

3. Serve chilled or at room temperature for a softer texture.

4. Tip: Chill the bars briefly before cutting for cleaner edges.