Buttery shortbread, rich caramel, and a simple layer of chocolate!
To make the caramel, add the butter, brown sugar, corn syrup, and condensed milk to a medium sauce pan set over medium heat.
Bring to a boil, stirring often, and continue boiling for 5 minutes. Remove from the heat and stir vigorously for 3 minutes.
Pour caramel over the shortbread layer. It doesn't matter if the shortbread is warm or cool at this point.
Sprinkle the salt over the caramel.
Spread the chocolate chips over the caramel with an offset spatula.
Cool in the refrigerator for 1 hour before cutting and serving.
Store bars in an airtight container in the refrigerator or at room temperature, depending on personal preference. Bars will last about 5 days.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.