This is defiantly a favorite in our house, be it for a late night snack or for a breakfast treat with a hot cup of coffee. 
This is a wheat free version but wheat free flour and xanthan gum can be substituted for regular plain flour.

You will need:
115g unsalted butter at room temperature
175g wheat free plain flour (I use Doves Farm organic plain flour)
1tsp Xanthan Gum 
55g caster sugar
pinch of salt
1 tin of Carnation Caramel
150g plain or milk chocolate
a lined baking tray
pre heated oven to 160 degrees C
Method:
Put the butter, flour, xanthan gum, sugar and salt in a large mixing bowl, stir it all together with a wooden spoon untill it reaches the same stage (this method only works with really soft butter!). After a short while it should come together so you can mold it into a soft dough. Either squash it into the bottom of the baking tray or roll it out into a neat square to fit into the base using extra flour for dusting if needed. Prick it with a fork a few times and put it in the middle of the hot oven for 20-25 mins or until just coloured at the edges.


After the shortbread is cooked take it out of the oven and carefully take it out of the tray and leave it to completely cool on a wire rack.
When it is cooled spread the Carnation Caramel straight from the tin on the top of the shortbread (don't mix the Caramel as I did as it becomes too runny!).
melt the chocolate in a heat proof bowl over a saucepan of boiling water (make sure the water doesn't touch the bottom of the bowl other wise the chocolate will over heat and go lumpy). Once completely melted pour the chocolate over the caramel layer and leave to set in the fridge.


Cut into squares or random shards with a hot knife and enjoy!

The first time I made these I used Fluff, a marshmallow spread, and it was incredibly easy. The second time I used 2 bags of marshmallows....I ended up covered in pale pink goo! So as a result I would recommend using Fluff for ease of use, however if you prefer a chewy texture then I would go for proper marshmallows. Either way they are a tasty treat and perfect for any party.

You will need:
1 x jar of Fluff or 2 x 200g bags of  marshmallows.
1 x knob of unsalted butter.
Rice Crispy cereal.
1 x lined baking tin or dish

Method:
Melt the butter in a large saucepan and add the marshmallows or Fluff and heat until melted together. Add the Rice Crispy cereal a bit at a time until you have the consistency you require. If using marshmallows be aware that the mixture starts to solidify rather quickly and can be difficult to work with.
Spoon into the lined baking tray or dish and smooth flat with the back of a buttered spoon.
Leave to cool and then either leave au natural or dribble with chocolate or dust with edible glitter and cut into squares.