A self confessed salted caramel addict, Laura coated her almond, pecan and raisin Florentines in sweet milk chocolate. 

Laura: "I chose the chocolate because the biscuits are quite salty. Dark chocolate was too rich, so I chose the milk chocolate as a base. My family, when I've made these, have just absolutely devoured them. "

Judging

Prue Leith: "That's a pretty classic Florentine. Yeah. Snaps quite well." 

Paul Hollywood: "I love that for flavors. I think the issue is you want something bitter. If you just kept it to dark chocolate underneath, you would have been on a winner. But otherwise, that's a great florentine."