Millionair's Shortbread

Shortbread:
2 sticks butter, cut into small pieces, plus more for preparing pans
2 cups flour, plus more for preparing pans
2/3 cup sugar
1/2 tsp salt

Caramel Layer:
2 (14 oz) cans sweetened condensed milk
2 TBS butter

Chocolate Topping:
3/4 pound good quality milk chocolate

Shortbread: Preheat the oven to 350
Butter 2 (8inch) square nonstick pans and coat with flour. Place the flour, sugar, and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.

Caramel Layer: In a heavy bottomed saucepan over medium to low heat, combine the condensed milk and 2 Tbs of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 mins. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temp.

Chocolate Topping: In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once choc has melted, pour it over the cooled caramel layer. Cool at room temp for about 10 mins, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2 inch squares and enjoy.