Caramel Shortbread Squares

Step 1
Preheat the oven to 350 degrees F (175 C).

Step 2
Make the shortbread: Mix flour, softened butter, and sugar together in a medium bowl until well blended and crumbly. Press into the bottom of a 9-inch square baking pan.

Step 3
Bake in the preheated oven until dry and light golden brown, about 20 minutes.

Step 4
Make the caramel: Bring butter, brown sugar, condensed milk, and corn syrup to a boil in a saucepan over medium heat. Boil for 5 minutes, then remove from the heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (crust can be either warm or cool). Let sit at room temperature until caramel begins to firm up, 2 to 3 hours.

Step 5
Microwave chocolate in a microwave-safe bowl on high for 1 minute, then stir and continue to heat and stir in 20-second intervals until chocolate is melted and smooth.

Step 6
Pour chocolate over caramel layer and spread evenly to cover completely. Chill in the refrigerator until chocolate is set, about 30 minutes. Cut into 1-inch squares.