National Chocolate Week doesn’t start until 14 October, but we’ve decided to start celebrating early with this double chocolate millionaire’s shortbread, perfect for spoiling your loved ones with. It’s sure to revive memories of childhood and sticky fingers, so roll up your sleeves and get baking.

Kcal: 187 per serving

Fat: 8.9g per serving

Sat Fat: 5.5g per serving

Ingredients (makes 40 small squares):

• 2 x 397g tins of dulce de leche (also labelled ‘caramel’)
• 300g dark chocolate or milk chocolate, broken into pieces, or dark or milk chocolate drops
• 75g white chocolate, broken into pieces, or white chocolate drops

For the shortbread biscuit base:

• 200g butter, plus extra for greasing
• 300g plain flour, sifted
• 100g caster sugar

Method

Step 1: Preheat the oven to 180°C/gas mark 4, and grease a baking tin with butter.

Step 2: For the shortbread biscuit base, mix the flour and sugar in a bowl, then rub in the butter with your fingertips so that the mixture resembles fine breadcrumbs. Tip the mixture into the greased tin and press down with your hands to ensure the surface is even.

Step 3: Place in the oven and bake for 20 minutes or until light golden all over, then remove from oven and allow to cool, leaving the shortbread in the tin.

Step 4: Pour the dulce de leche over the shortbread once it has cooled, and smooth over evenly with a knife or spatula. Place in the fridge to chill for 20 minutes.

Step 5: Place the dark or milk chocolate in a heat-proof bowl and the white chocolate in another. Set each bowl over a pan of simmering water and allow chocolate to melt.

Step 6: Remove shortbread from fridge and pour over the melted dark or milk chocolate, smoothing it out with a knife or spatula.

Step 7: Swirl over the white chocolate, then leave to set in a cool place, but not the fridge. Cut into squares to serve.

From Rachel’s Everyday Kitchen by Rachel Allen (£25, Harper NonFiction), out now in hardback