1-First Step: Prepare the shortbread base: Cream 1/2 cup softened butter with 1/4 cup sugar until light and fluffy, about 2 minutes with a mixer. Add 1 cup flour and a pinch of salt, mixing just until a dough forms. Press evenly into a parchment-lined 8×8-inch pan. Bake at 350°F for 18-20 minutes until light golden. Cool completely, about 30 minutes, to prevent soggy caramel.

2-Second Step: Make the caramel layer: In a heavy saucepan over medium heat, combine 1 can sweetened condensed milk, 1/2 cup butter, 1/2 cup brown sugar, and 2 tbsp corn syrup. Stir constantly for 10-15 minutes until thick, golden, and bubbling. Test by dropping a bit into cold water; it should form a firm ball. Pour over cooled shortbread, spreading smooth. Let set 20 minutes at room temp.

3-Third Step: Add the chocolate topping: Melt 1 1/2 cups chocolate chips with 1/4 cup butter in a microwave-safe bowl. Heat in 30-second bursts, stirring between, until smooth. Avoid water splashes to prevent seizing. Pour over set caramel, tilting pan to cover evenly. Tap gently to remove bubbles.

4-Fourth Step: Chill and set: Refrigerate for at least 2 hours, or overnight for best results. The chocolate firms up for clean cuts. Use a parchment sling to lift out easily.

5-Final Step: Cut and serve: Run a hot knife under water, wipe dry, and slice into 16 squares. Wipe knife between cuts for neat edges. Serve at room temp for soft caramel chew. Store as noted below. Yields 16 bars, perfect for sharing.