Spray an 8x8-inch pan with nonstick cooking spray then line with parchment paper (keep the sides long so you can pull it out later). The non stick spray will help the parchment paper stick to the pan without popping up. You can also clip the paper to the sides with clips (as seen in photos) and set aside.
Preheat the oven to 350F.
In a medium bowl, whisk together all-purpose flour and granulated sugar, then add cold butter and create a crumb mixture with your hands, a pastry cutter or two forks to cut it in.
Press the dough into the prepared pan and flatten it with an offset spatula (or you can use your clean hands. (Note: you may need to spray your hands or the spatula with nonstick spray to prevent sticking).
Bake until a toothpick in the center comes out clean, about 20-22 minutes. Allow them to cool for about 15-20 minutes, then start your caramel layer.
Caramel Layer:
In a small saucepan, melt the salted butter, then stir in the dark brown sugar and sweetened condensed milk on medium heat for 5 minutes. The caramel should be thick.
Allow it to cool slightly (1-2 minutes) then pour on top of the shortbread layer. The caramel layer should be room temperature before you start the chocolate layer.
Chocolate Layer:
In a small microwave safe bowl add 1 cup of chocolate and 1 tablespoon of butter and melt for 30 seconds on high. Stir quickly, then place back in for 15 seconds and repeat until fully melted.
Pour on the caramel layer and spread evenly. Allow it to cool for 20 minutes then place in the fridge to set for at least 1-2 hours, then slice and enjoy.
Video
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Don't stop stirring the caramel or it will get too hard.
You can use milk chocolate or semi sweet chocolate chips for the chocolate layer. I prefer semi-sweet.
Store these in an airtight container for 2-3 days in a cool, dry place. Or, you can freeze them for a longer period of time.