In a large bowl whisk together the flour and sugar. Add softened butter and beat until mixture is crumbly.
Press shortbread mixture into a parchment or silpat lined 9"x9" pan. Bake on the center rack of a preheated 350℉ oven for 20 minutes. Remove and set aside to cool.
Caramel Layer
While the shortbread is cooling, melt the butter in a saucepan over medium heat. Whisk in the brown sugar, corn syrup, and sweetened condensed milk. Bring to a gently boil for 3 - 4 minutes. then remove from heat and stir continuously for about two minutes, or until thickened.
Pour the caramel mixture over your cooled shortbread and let it set for about 10 minutes in the refrigerator. When it has firmed up, carefully slice into bars. (We cut into mini Twix bar sizes)
Chocolate Layer
While the caramel layer is setting, melt your chocolate and oil together. You can do this on the stove top over low heat (stirring constantly), or in a microwave safe bowl on high power in 20 second increments (stirring between heat cycles.
Carefully dip each shortbread caramel bar into the chocolate and then place on a parchment lined tray to set. Allow chocolate to set in a cool area of your kitchen, or in the refrigerator, for about 15- 20 minutes.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.