2 sticks butter, cut into small pieces, plus more for preparing pans, softened
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 tsp salt
Pulse process until crumbly. Pat into the bottom of buttered and floured pan at least 12 x 9 in. large Bake at 350 degrees for 20 min or until brown around edges. Or line bottom of pan with parchment paper, then butter and flour.
2 (14 oz) cans sweetened condensed milk
2 tbl butter
Cook slowly over low to medium heat, stirring continuously (it will burn easily when it gets hot) until amber in color, about 15 min. Pour over cooked shortbread and spread evenly. Cool to room temperature
3/4 lb. good quality milk chocolate
Melt over simmering water and pour it over the cooled caramel layers. Cool at room temperature for about 10 min, then place in the refrigerator to cool completely. Cut into 2 in squares and enjoy.