Line your baking tray with parchment paper. Make sure the paper covers the sides too. This helps you remove the shortbread easily later. Preheat your oven to 180°C. Keep everything ready before you start mixing.

In a bowl, mix flour, sugar, and butter. Use your fingers or a spoon. Keep mixing until it looks like soft crumbs. Press the mixture into the tray evenly. Make sure the surface is flat and smooth.

Place the tray in the oven. Bake for about 15 to 20 minutes. The base should turn light golden. Do not overbake it. Take it out and let it cool completely before adding caramel.

In a saucepan, add butter, brown sugar and condensed milk. Cook on low heat. Keep stirring all the time. After a few minutes, the mixture thickens and turns golden. This takes about 8 to 10 minutes.

Pour the warm caramel over the cooled base. Spread it gently using a spatula. Make sure it covers the base evenly. Let it cool at room temperature. Then place it in the fridge to set.

In a bowl, melt chocolate with butter. You can use a microwave or double boiler. Stir until smooth and shiny. Do not overheat the chocolate. It should be silky and easy to pour.

Pour the melted chocolate over the caramel. Spread it gently across the top. Tap the tray lightly to remove air bubbles. Let it set in the fridge until firm.

Once fully set, remove from the tray. Use a sharp knife to cut into squares. Clean the knife between cuts for neat edges. Now your delicious shortbread is ready to enjoy.