Gently melt the butter and marshmallows in a saucepan on a low-medium heat
Keep on the heat and stir intermittently until the mixture has formed smooth sticky paste. Be patient, as this may take a few minutes.
Remove from heat and stir in the rice krispies until they’re evenly covered.
Press down in to the baking tin.
For the Caramel Layer
Gently heat the sugar and butter in a non-stick frying pan, stirring until melted together.
Add the condensed milk and bring to a rapid boil, stir continuously and do not take off the heat. Add the vanilla extract after 4 minutes, then continue for 1 additional minute.
Take off the heat and pour the mixture over the shortbread layer. On a flat surface, shake the tin a little to get the caramel to evenly distribute.
Chill in the fridge until set.
For the Chocolate Layer
Break the chocolate up in to small chunks and melt in a bowl over hot water until smooth.
Allow the chocolate to cool very slightly for a minute, and then pour on top of the caramel.
Chill in the fridge until fully set before cutting in to pieces.
Notes
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