A delightful treat combining a buttery shortbread base, rich caramel layer, and smooth chocolate topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the butter, sugar, and flour until the mixture resembles coarse crumbs.
Use your hands or a pastry cutter to mix for a uniform texture.
Press the mixture evenly into a 9-inch square baking pan.
Use the back of a spoon to smooth out the surface.
Bake the base in the preheated oven for 20 minutes or until lightly golden.
Check for a light golden color to avoid overbaking.
In a saucepan, combine the butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring constantly.
Stir constantly to prevent the caramel from burning.
Pour the caramel mixture over the baked shortbread base and let it cool completely.
Ensure the caramel is evenly spread for a uniform layer.
Melt the chocolate chips in a double boiler until smooth.
Stir the chocolate frequently to avoid scorching.
Pour the melted chocolate over the cooled caramel layer and spread evenly.
Tilt the pan gently to help spread the chocolate.
Allow the chocolate to set completely before cutting into squares.
Use a sharp knife for clean cuts and wipe it between cuts.
Serve and enjoy your decadent caramel chocolate squares.
Pair with a warm beverage for a delightful treat.
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