Step 1

Preheat the oven to 350°F (180°C) then butter and line an 8-inch (or 9-inch) square pan. Set aside.

Step 2

In a large bowl, using an electric handheld mixer, cream together the butter and sugar until light and fluffy.

Step 3

Add in the flour and salt and mix until the dough comes together. Press into the pan until leveled.

Step 4

Bake for roughly 32-35 minutes or until lightly browned on top. Set aside to cool completely.

Step 5

Place the sweetened condensed milk and butter in a heavy-bottomed saucepan. Bring to a simmer over medium-low heat while whisking constantly.

Step 6

Continue to simmer over low heat until the mixture thickens and turns into a light amber color, about 15-20 minutes (See above video). Remember to whisk all the time so the caramel won't stick t the bottom of the pot and burn.

Step 7

Pour the thick golden caramel over the cooled shortbread and spread evenly. Allow to fully cool at room temperature for about 2-3 hours.

Step 8

Melt the chocolate and pour over the caramel. Smooth until leveled. Allow setting at room temperature for the chocolate to harden and cut into 16 squares using a warm knife. Store any leftovers at room temperature in an airtight container for 5 days.