Preparation Steps

• Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
• In a bowl, combine flour, butter, and sugar. Mix until a crumbly dough forms. Press firmly into the prepared pan.
• Bake for 20-25 minutes, or until lightly golden.
• While the shortbread is baking, prepare the caramel. In a saucepan, combine sweetened condensed milk, butter, brown sugar, and golden syrup. Cook over medium heat, stirring constantly, until the mixture thickens and turns a golden brown color (about 10-15 minutes).
• Pour the caramel over the baked shortbread. Bake for another 15-20 minutes, or until the caramel is bubbly.
• Let cool completely.
• Melt the chocolate and vegetable oil in a double boiler or microwave. Spread evenly over the caramel layer.
• Let the chocolate set completely before cutting into squares.