Millionaire's Shortbread

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square pan.

To make the shortbread crust: Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball.

Press dough into the prepared pan. Prick all over with a fork.

Bake in the preheated oven until set and golden brown, about 20 minutes. Let cool.

Meanwhile, to make the caramel: Combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 4 to 5 minutes.

Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour.

To make the chocolate topping: Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.

Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.