1-First Step: Mix 2 cups flour, 1/2 cup sugar, and 1 cup softened butter in a bowl. Use a pastry cutter or fingers until it forms a crumbly dough. This takes 2-3 minutes. Press evenly into the prepared pan. Bake for 20 minutes until edges turn golden. Cool completely on a wire rack, about 30 minutes. Vegan tip: Coconut oil keeps it firm.

2-Second Step: In a heavy saucepan, combine 1 can (14 oz) sweetened condensed milk, 1/2 cup butter, 1/2 cup brown sugar, and 2 tbsp corn syrup. Heat over low-medium, stirring constantly to avoid burning. Cook 10-15 minutes until thick, golden, and bubbling. Test by dropping a bit into cold water it should form a soft ball. Pour over cooled shortbread, spreading smooth. For gluten-free, no changes needed here.

3-Third Step: Melt 2 cups chocolate chips with 1/4 cup butter in a microwave-safe bowl. Heat in 30-second bursts, stirring until smooth. Low-calorie option: Use sugar-free chips. Pour over caramel and spread evenly with an offset spatula. Chill in the fridge for 2 hours or until set.

4-Fourth Step: Lift bars from pan using parchment. Use a sharp knife dipped in hot water for clean cuts. Wipe blade between slices. Store as noted below. Serve at room temperature for best texture. Pairs well with [salted caramel ice cream](https://juicycooking.com/salted-caramel-ice-cream/) from our collection. Total active time: 45 minutes.