For the crust

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1 ½ cups all-purpose flour

1 cup unsalted butter (2 sticks)

1 cup powdered sugar

½ teaspoon kosher salt

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For the layers

2 cups brown sugar (packed)

14 ounces sweetened condensed milk (1 can)

1 cup butter (2 sticks)

1 cup light corn syrup

1 bag chocolate chips

Flaky salt, for sprinkling

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1. Preheat the oven to 350°F. Line an 9x13 baking dish with either partchment paper or tinfoil (makes removing the bars and cutting them easier)

2. Mix flour, butter, and sugar together in a bowl until the mixture resembles moist sand. Firmly press the mixture into the bottom of the prepared pan to form an even layer.

3. Bake until the shortbread appears brown along the edges and does not stick to the tines of a fork, ~25 minutes. Put the baked shortbread dish in the fridge while you cook the caramel.

4. In a 2qt heavy saucepan, combine brown sugar, sweetened condensed milk, butter, and corn syrup. Bring to a boil over medium heat.

5. Cook the slowly boiling mixture for 15 minutes, stirring constantly.

6. Pour the hot caramel over the shortbread layer, using a spatula to spread it and even it out. Make sure the caramel covers all of the shortbread, including the corners.

7. Melt the chocolate in a double boiler, stirring often.

8. Pour the melted chocolate over the caramel layer, and use an offset spatula to smooth before sprinkling with flaky salt.

I usually stick the baking dish back in the fridge between layers. It helps firm up the shortbread, and lets the caramel 'cure'.

You can wait a day or two after making the first two layers to add the chocolate; honestly, making the chocolate is quick and easy, it's making the caramel that takes the most time and effort.

If you want the caramel firmer, bump up the temperature a little bit. The dial on my stove goes 1-10, and a 5 gives me gooey caramel, a 7 gives me solid caramel (think candy bar filling vs. candy bar itself).