Preheat oven to 350 degrees.

Prepare a 8x8 baking dish by buttering the entire dish then sprinkling and coating with 1 tbs of flour. Shake off excess flour.

Cube a cold stick of butter into small cubes. Add the cubed butter, sugar, and flour to either a food processor or a bowl. If using a food processor, pulse about 8-10 times until the mixture is has clumps about the size of peas. If using a bowl, cut the butter into the flour mixture using either a pastry cutter or a fork.

Press the shortbread mixture into the prepared baking dish and bake for 20 minutes.

While the shortbread is cooking, pour the sweetened condensed milk and 2 tablespoon of butter into a saucepan and cook on medium heat for 20 minutes, stirring and scraping the bottom of the pan the entire time. (sorry!! I promise it's worth it!)

The condensed milk will get a little bit darker and much thicker.

When the shortbread and the caramel are done, pour the caramel over the shortbread layer. Spread evenly being careful not to push down into the shortbread layer.

Now take half of your bag of chocolate and microwave it in a microwave safe bowl for 1 minute.

Remove it from the microwave and stir then add in your second half of chocolate.

Stir again and microwave again for 30 seconds,

Stir the chocolate until there are no lumps.

Pour the chocolate over the caramel layer.

Spread evenly then sprinkle with salt.

Allow to set in the fridge for 2 hours.

When you are ready to slice, take it out of the fridge and let it come to room temperature before slicing.

Store either at room temp or in the fridge.

Enjoy!