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Preheat your oven to 180ºC/160ºC Fan, and line a 9x9" square tin with parchment paper.
Cream together your vegan butter and caster sugar until light and fluffy.
Add in the flour and beat again until a dough is formed!
Press the dough into the bottom of the tin, and bake in the oven for 25-30 minutes, or until golden on top.
One baked, leave to cool on the side, but still in the tin!
In a large heavy based saucepan, add your vegan butter, caster sugar, golden and vegan condensed milk.
Melt on a low-medium heat until everything is melted and the sugar is dissolved.
Once melted, turn the heat up slightly to a medium heat and boil the mixture for 4-5 minutes, or until the mixture has started to turn more golden and thickened.
Stir it constantly with a spatula so the bottom of the pan is scraped properly.
Pour the caramel onto the shortbread and leave it to set in the fridge for two hours or so!
Once set, melt your vegan chocolate carefully and pour over!
Leave the bake to set in the fridge until solid, and then portion and enjoy!