Method (shortbread base)

1. Preheat your oven to 180°C fan and line a 8×8 inch, loose base square tin with grease proof paper. 
2. In a food processor, combine the flour, dairy-free butter and maple syrup until the ingredients stick together to form a dough.
3. Press the dough into the base of the tin and smooth it out with a spatula or back of a spoon until even. Prick the dough with a fork several times, this will release any steam.
4. Bake the shortbread for 15 minutes or until the edges are slightly golden in colour. Remove from the oven then allow to cool to room temperature before adding on the caramel.

Method (caramel filling)

1. In a medium sized saucepan, add in the butter, condensed milk, light brown sugar and golden syrup.
2. Place the pan on the hob over a medium heat and stir until melted and combined. Continue whisking over the heat while the caramel bubbles away and darkens in colour. Use a candy thermometer to keep an eye on the temperature of the caramel. You want the caramel to reach 225F. The caramel should become thicker and should start to pull away from the edges of the saucepan.
3. As the caramel is very hot, carefully pour over the the shortbread base, smoothing out using an off-set spatula or back of a spoon until it’s a flat layer.
4. Place into the fridge overnight to set. The caramel will be very gooey while hot, but as it chills, it’ll thicken up.
5. Once the caramel has set, remove from the fridge and add in the chocolate layer and marshmallow decorations.

Method (chocolate) 

1. Place the white chocolate into a heat-proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate, leave a-little melted white chocolate for the pink bunny decorations.
2. Pour the melted white chocolate over the top of the caramel, use a spoon or off set spatula to spread it out.
3. While the chocolate is wet, add on the marshmallow decorations. I used large vegan marshmallows to create fun bunnies.
4. Colour the remaining melted white chocolate with a tiny drop of pink food gel. Transfer into a piping bag and snip off the tip. Pipe on the bunny nose and ears. Melt the dark chocolate then add on 2 dark chocolate dots for the bunny eyes.
5. Optional: sprinkle some desiccated coconut over the white chocolate. 
6. Place into the fridge for 15-20 minutes to set the chocolate.
7. Slice the bars into squares and serve. TIP: Heat a knife in some hot water before cutting to prevent the chocolate from cracking.