Chocolate Caramel Shortbread Slice

Shortbread
1 cups unsalted butter, room temperature
2 cups plain flour
¼ cup powdered sugar
¼ cup granulated sugar
¼ tsp salt
1 teaspoon vanilla
Caramel
½ cup brown sugar
1 cup sweetened condensed milk
Chocolate
1 1/2 cup chocolate
1 tablespoon thickened cream

 Method:
Shortbread
Preheat oven to 350 degrees.
Line 8×8 pan with baking paper.
Cream butter until smooth.
Slowly add sugars and vanilla and mix until incorporated.
Gently fold flour into mixture until incorporated.
Flatten dough into lined 8×8 pan.
Using a fork pierce holes into dough.
Place pan in fridge to chill for an hour prior to baking.
Bake 8-12 minutes.
Return pan with baked shortbread layer to fridge for one hour before adding caramel mixture.

Caramel:
In a saucepan over low heat, combine brown sugar and condensed milk for 60-90 minutes or until mixture has thicken and turned into a caramel colour. Make sure to keep your eye on the mixture and whisk often.
Pour caramel on top of shortbread.
Place pan in the freezer for an hour.
Remove from freezer and rest at room temperature for 20 minutes before pouring chocolate on top.
Chocolate:
Place heat proof bowl with chocolate and thickened cream in a skillet or sauté pan over barely simmering water.
Pour chocolate on top of caramel.
Slice chocolate once cooled, but not set for easy cutting and serve.