214-ozcans sweetened condensed milkfat-free sweetened condensed milk can also be used, we like Eagle Brand
1 ¼cupsgood quality milk chocolate chocolate chips or chopped pieces
⅓ cup heavy creamadd more
Optionalsea salt sprinkles
Preheat the oven to 350 degrees. Line an 8-inch square pan with aluminum foil or line with parchment paper and spray with nonstick cooking spray.
In a large bowl, using a mixer, cream together the butter and sugar until light and fluffy.
Add in the flour and salt and mix until the dough comes together. Press into the pan. With a fork, pierce the dough all over.
Bake 25-30 minutes or until lightly browned on top. Set aside to cool completely.
Add sweetened condensed milk and butter to a heavy-bottomed saucepan. Bring to a simmer over medium-low heat while whisking constantly.
Continue to simmer over low heat until the mixture thickens and turns into a light amber color, about 15-20 minutes Remember to whisk all the time so the caramel doesn't stick to the bottom of the pot and burn.
Pour the thickened caramel over the cooled shortbread and spread evenly. Allow to fully cool at room temperature for about 2-3 hours.
Place the chocolate and cream in a microwave-safe bowl. Microwave in 30 second intervals, stirring in between, until the mixture is melted and smooth.
Spread the chocolate over the caramel layer. Refrigerate the bars until the chocolate is set, at least 1 hour.
Using the foil overhang, lift the bars out of the pan and transfer to a cutting board.
Cut into small squares and store in the refrigerator until ready to serve.
Store any leftovers at room temperature in an airtight container for 5 days.
If you want to use a different chocolate flavor, go for it! Whatever tickles your fancy!