• Preheat the oven to 350 degrees. Line a 9-inch square pan with aluminum foil and spray with nonstick cooking spray.

Shortbread Crust

• In a medium bowl, whisk the flour, cornstarch and salt together.
• In a large bowl, beat the sugar & butter together until well incorporated and mixture is slightly fluffy.
• Add the dry ingredients slowly to the butter & sugar mixture, and mix it together until well combined.
• Put the dough into the prepared pan and press with your fingers into an even layer (dust your fingers with flour if the dough is too sticky). With a fork, pierce the dough all over.
• Bake until golden, about 15 - 20 minutes.
• Set aside to cool.Transfer the pan to a wire rack and cool completely before adding the caramel layer.

Caramel Layer

• Over medium heat, whisk the sweetened condensed milk, brown sugar, butter, maple syrup, vanilla and salt together in a medium saucepan.
• Stir occasionally until the butter is melted.
• Increase the heat to medium-high, & bring the mixture to a boil.
• After it is brought to a boil, reduce the heat to a simmer, whisking constantly, until the mixture thickens and turns a light caramel color, approximately 6 -10 minutes (candy thermometer temperature 225 degrees F).
• The longer you cook the caramel will depend on the consistency you want your caramel to be.
• Pour the caramel mixture over the cooled shortbread and spread it evenly.
• Wait for it to cool down completely, then allow to chill for a little while, because if the caramel layer isn’t solid enough, it will mix in with the chocolate.

Chocolate Layer

• Place the chocolate and cream in a microwave-safe bowl.
• Microwave in 20 second intervals, stirring in between, until the chocolate is almost melted.
• Stir, allowing the heat in the bowl to melt the remaining chocolate, until smooth.
• Pour the chocolate over the chilled caramel and spread evenly and smooth it out.
• Let the chocolate set completely before cutting your bars.
• Store in the refrigerator until ready to serve.