Melt the caramels and milk in a small non-stick saucepan over a low heat (or bain marie, or in the microwave). Leave for 5 minutes or so, until it’s cool enough to handle and starting to firm up. Line and butter a large rimmed baking sheet. With well buttered hands (or silicone gloves if you have them), take a small piece of toffee and shape it into a long thin sausage. Lay it out on the greaseproof paper and make another one to lay alongside it. Use more toffee to create the ‘curly’ section that connects the two long strips. Smooth any joins over with your hands then repeat to make 2 more bars and leave to set for 1 hour.
Melt the 200 grams of chocolate and leave to cool slightly. Line a tray with greaseproof paper and put a wire rack on top. Carefully transfer the toffee bars to the wire rack and spoon melted chocolate over them, then leave to cool for around 1 hour until set.
