1 1/2 c. all-purpose flour
1/2 c butter, cut into small pieces
1/3 c brown sugar, sifted
4 tbsp butter
1/3 c. brown sugar
1 3/4 c. (14oz.) canned condensed milk
5 1/2 oz. light (milk) chocolate
Grease a 9-inch square cake pan.
Sift flour into a mixing bowl and rub in the butter with your fingertips until mixture resembles fine bread crumbs. Add the sugar and mix to form a firm dough.
Press the dough into the bottom of the prepared pan and prick the bottom with a fork.
Bake in a preheated oven, 375, for 20 minutes, until lightly golden. Let cool in pan.
To make the topping, place the butter, sugar, and condensed milk in a non-stick pan and cook over gentle heat, stirring constantly with a wooden spoon, until mixture comes to a boil.
Lower the heat and cook for 4-5 minutes, until the caramel is pale golden and thick and is coming away from the sides of the pan. Pour the topping evenly over the shortbread layer and let cool.
When the caramel topping is firm, melt the chocolate in heatproof bowl set over a pan of simmering water. Spread the melted chocolate over the topping, let set in a cool place, then cut the shortbread into squares or fingers.