Bring the Macphie Salted Caramel Pot to the boil, stirring continuously for 1-2 mins.
Pour into glasses leaving plenty of room for the next layer, cool slightly then refrigerate for a minimum of 2 hours until set.
Repeat the process with the Macphie Chocolate Pot and then pour on top of the set salted caramel layer.
Set in the fridge for at least two hours.
Place Macphie Shortbread Mix and softened butter into a machine bowl fitted with a paddle. Mix on slow speed until a stiff dough is formed, process as required. Bake at 150⁰C for 20-25mins (for 5mm thick). Leave to cool.
To serve, heavily drizzle with Macphie o.t.t® Salted Caramel dessert topping and finish with crushed shortbread.