Servings: 40 bars

FOR THE SHORTBREAD: subheading: FOR THE SHORTBREAD:
2-1/2 cups (300g.) A P Flour 2-½ cups (300g.) A P Flour
1/2 cup sugar ½ cup sugar
3/4 tsp. salt ¾ tsp. salt
16 Tbsp butter, melted 16 Tbsp butter, melted
FOR THE CARAMEL FILLING: subheading: FOR THE CARAMEL FILLING:
14 oz. can sweetened condensed milk 14 oz. can sweetened condensed milk
7oz. brown sugar 7oz. brown sugar
1/2 tsp. salt ½ tsp. salt
1/2 cup corn syrup ½ cup corn syrup
8 Tbsp. unsalted butter sliced into 1/2 tbsps 8 Tbsp. unsalted butter sliced into ½ tbsps
1/2 cup heavy cream ½ cup heavy cream
FOR THE CHOCOLATE TOPPING: subheading: FOR THE CHOCOLATE TOPPING:
6 oz. bittersweet chocolate chopped fine (uniformly) 6 oz. bittersweet chocolate chopped fine (uniformly)
2 oz. bittersweet chocolate chopped very fine 2 oz. bittersweet chocolate chopped very fine

Set oven to 350 deg.
Mix the dry ingredients for the shortbread in a large bowl
Add the melted butter and fold to make a dough
Line a 9”x12” (or 9”x13”) cake pan with aluminum foil (leaving overhangs on the long sides to be used as a sling for lifting the finished product from the pan)
Spread the dough in the pan, pressing it into the corners and tamping it (use large spatula) to a uniform thickness. Poke holes in it with a fork all over at 1” spacing
Bake till top is light brown (25 to 30 min.) then remove and using a spatula, gently press the (now) shortbread down. Let cool (about 20 min.).
Put the caramel ingredients in a sauce pan and over medium heat (350 to 375 deg F.),
stirring frequently, heat to a temperature of between 236 to 239 degrees (16 to 20 min.). Remove from heat and pour onto the shortbread, spreading evenly with an offset spatula. Allow to cool, about 1-½ hr.
In a microwave safe bowl with microwave at 50% power, melt the 6 oz. of chocolate, stirring every 15 seconds, (will take 1 to 2 min.). Remove from microwave and stir in the 2 oz. of chocolate (if chocolate doesn’t melt, microwave it a couple seconds) then pour and spread it evenly over the caramel.
Refrigerate till chocolate and caramel are set
Using the foil sling remove the whole “bar” from the pan onto a cutting board, removing the foil as part of that process.
With a serrated knife, score the chocolate layer then cut the bar (gently sawing) in half first across its width, then across its length. Then cut each of the four quarters across its width into 10 bars.