Makes 9 X 13 pan, about 32 pieces

Ingredients
For the shortbread
2 ½ cups flour
½ cup sugar
¾ teaspoon salt
1 cup butter, melted

Line a 9 X 13 pan with parchment making sure there is over hang to grab and lift the shortbread out at the end.

In a bowl stir together the dry ingredients then stir in the melted butter till moistened. Pour into the lined pan and press into an even layer. Dock the dough with 2 intertwined forks or a dough docker. Bake at 350 degrees for 25-30 minutes till light golden brown. Compress the dough with a grill spatula to make it easier to cut later. Cool 20 minutes to room temperature.

For the caramel
1 14-ounce can condensed milk
1 cup brown sugar
½ cup corn syrup
½ cup heavy cream
½ cup unsalted butter
½ teaspoon salt

Place all the ingredients in a saucepan and cook on medium heat to 236-239 degrees. Pour over the cooled shortbread and let cool 1 ½ hours or chill to cool faster.

6 ounces 60% chocolate, melted
2 ounces 60% chocolate, grated

Melt the chocolate then add the grated chocolate and stir to melt. This is a quick way to temper the chocolate. Spread it over the cooled caramel and chill to set, about 10 minutes. Lift out of the pan and cut into fingers with a serrated knife.