• Preheat oven to 350°F.

Shortbread

• In a medium bowl, mix the flour, butter and sugar together until the mixture resembles a coarse meal. Press into an even layer in a 9-inch square baking pan.
• Bake for about 20 minutes until lightly golden.

Caramel

• Once you've removed the crust from the oven, bring the butter, brown sugar, sweetened condensed milk and corn syrup to a boil in a medium saucepan over medium heat,. Boil for 5 minutes and remove from heat to vigorously mix with a wooden spoon for 3 minutes.
• Pour over the shortbread and let set at room temperature for 2-3 hours until firm. Crust does not need to be completely cooled to do this, but it shouldn't be right out of the oven.

Chocolate

• In a microwavable bowl, melt the chocolate chips and butter for 1 minute. Stir and microwave again in 10 second increments until smooth and completely melted, stirring in between.
• Pour the chocolate over the caramel and smooth into an even layer. Place into the refrigerator for about 30 minutes until completely firm and set.
• Run a knife under hot water and dry before slicing the whole pan in half. Them do the same as you cut them into 20 1/2-inch thick slices.