Ingredients

Shortbread base:

• 175g softened butter
• 90g golden caster sugar
• 175g plain flour
• 75g cornflour
• ¼ tsp fine sea salt

Fudge topping

• 450g white chocolate chips
• 1 can Carnation condensed milk
• 1 tsp vanilla extract
• Oil based food colouring (I used purple and orange)
• Halloween sprinkles and chocolate balls 
• Edible eyes 
• Black food colouring 

Tools

• 20cm (8in) square baking tin, greased and lined with baking parchment on the base and sides.
• Kenwood stand mixer with kMix attachment.  

Method

1. Preheat oven to 180ºc fan/200C
2. To make the base, mix the butter, sugar and vanilla together until just combined. 
3. Mix plain flour, cornflour and salt together, then tip into mixer and bring together until starting to go into a breadcrumb consistency with some clumps forming.
4. Tip into the tin, press down (top tip use another square tin and baking paper to get it flat) pierce with a fork and bake for about 22-25 mins until going dark golden and crisp, leave to cool for a a bit while making the fudge. 
5. Divide the chocolate into two bowls equally and divide the condensed milk exactly between them. 
6. Melt in the microwave in 20-30 second bursts, stirring frequently until it’s all melted. 
7. Add some vanilla and colouring to each bowl, mix until smooth then add blobs of the colours over the biscuit. Swirl to marble. 
8. Top with the Halloween sprinkles, eyes and large chocolate balls if you have them (or chocolate buttons work well), pressing them gently into the fudge. 
9. Chill the fudge for 1-2 hours or until completely set before adding any black for the eyes with a small paintbrush.
10. Cut into squares to serve.