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Preheat the oven to 180°C / 160°C fan and line a 2lb loaf tin with baking paper.
In a bowl, rub together the butter, caster sugar, plain flour and salt until a dough forms.
Press the mixture firmly into the base of the tin.
Bake for 18–20 minutes until lightly golden. Leave to cool slightly.
To make the caramel, add the butter, dark brown sugar and condensed milk to a saucepan.
Place over a low heat and stir gently until the butter has melted and the sugar has dissolved completely : about 3–4 minutes. The mixture should look smooth and glossy.
Keep it on a low to low-medium heat, stirring all the time for 5–7 minutes more. The caramel will start to thicken, turn a deeper golden colour, and begin to pull slightly from the sides of the pan as you stir. It should look silky and thick, not runny.
Pour the caramel over the baked shortbread and spread it out evenly.
Leave to cool, then chill until the caramel is fully set.
Melt the milk chocolate, pour over the caramel layer and spread evenly.
Chill again until the chocolate has set, then slice and enjoy.