Preheat oven to 175C.

Line 7” square cake tin with parchment paper with over hanging edges.

In a bowl, mix together, maida, sugar, almond flour.

Add chopped almonds and mix well.

Add ice cold butter and vanilla and rub it into the flour until it is nicely combined.

Transfer the crumbly dough to the tin and press it well to form an even layer at the bottom of the tin.

Bake in preheated oven for 15 minutes.

Remove from oven and set aside.

While the base is baking, let us prepare the filling.

In a saucepan, combine condensed milk, sugar and butter.

Bring it to boil. Keep stirring until the mix becomes thick and a line dragged with a spatula disappears only after 3-4 seconds gradually.

Add vanilla and salt and mix well.

Pour this on the baked shortbread base.

With the help of a spatula, level the top of the filling.

Allow it to cool completely.

Melt dark chocolate and white chocolate separately, either in a double boiler or in MW.

Heat cream and add one or two teaspoons of hot cream to the white chocolate and the remaining to the dark chocolate.

Mix well until both the chocolates are smooth.

Pour the dark chocolate on top of the caramel filling and level it with a spatula.

Pour the white chocolate all over the dark chocolate and with the help of a toothpick, make swirls on top so that the white chocolate forms beautiful pattern on dark chocolate.

Allow it to completely cool.

Refrigerate for 30 minutes.

Use a sharp knife to slice the squares.

Store them in an airtight box as a single layer.