• Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.

• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

• Gradually add the flour and salt, mixing until the dough starts to come together. The dough will be crumbly.

• Press the dough into the bottom of the prepared pan, making sure it’s even.

• Bake for 15–18 minutes, or until lightly golden around the edges. Let the shortbread cool completely in the pan.

Make the Caramel Layer:

• In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, sweetened condensed milk, and corn syrup.

• Bring the mixture to a simmer, stirring constantly, and cook for 5–7 minutes, or until the caramel has thickened and is smooth.

• Remove from heat and stir in the vanilla extract.

• Pour the caramel over the cooled shortbread base and spread evenly. Let it cool and set at room temperature or in the fridge for about 30 minutes.

Make the Chocolate Topping:

• In a small saucepan or microwave-safe bowl, melt the chocolate and butter together. If using a microwave, heat in 30-second intervals, stirring in between, until smooth.

• Pour the melted chocolate over the caramel layer, spreading it evenly with a spatula.

• Let the chocolate set at room temperature or in the fridge for 1–2 hours until fully hardened.

Serve:

• Once the chocolate is set, remove the shortbread from the pan using the parchment paper.

• Cut into squares or bars and enjoy!