Step 1

Set the oven to 325 degrees Fahrenheit and line an 8x8 baking dish with parchment paper.

Step 2

Whisk the flour and sugar together in a bowl, then blend in the softened butter using a fork until fully combined.

Step 3

Empty the contents of this mixture into the baking dish, making sure it is spread out evenly and firmly pressed down onto the bottom of the pan.

Step 4

Layer the shortbread crust with the chocolate cookie dough, making sure it covers the surface completely. Press chunks of dough into the pan, ensuring they are evenly distributed and firmly pressed down.

Step 5

Pop into the oven and let it bake for 22-25 minutes. Don't worry if the cookie dough layer seems a bit unfinished; that's exactly how it should be.

Step 6

While allowing this to cool, put the brown sugar in a saucepan. Apply medium heat and stir occasionally until it completely melts.

Step 7

After it has completely melted, incorporate the butter and sweetened condensed milk.

Step 8

Stir non-stop while the mixture combines and melts. Although it may look a little separated, keep stirring until the caramel begins to bubble and form.

Step 9

Gently pour this layer onto the cookie dough layer, ensuring even coverage with a rubber spatula or spoon. Allow to cool in the refrigerator for 20 minutes.

Step 10

Microwave the chocolate chip cookies in 30-second intervals until fully melted and smooth, approximately 5 minutes before removing the baking dish from the refrigerator. To achieve a thinner consistency, incorporate a teaspoon of oil while melting the chocolate.

Step 11

The caramel layer needs to have a firm consistency to prevent it from blending and merging with the chocolate. Pour the melted chocolate over it, ensuring an even distribution, and return it to the refrigerator for 60 minutes.

Step 12

Cut square bars of this dessert using a sharp knife that has been dipped in hot water.