Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving a bit of overhang for easy removal.

Cream the butter and sugar in a mixing bowl until light and fluffy.

Add the flour and salt, mixing just until a soft dough forms.

Press the dough evenly into the bottom of the prepared pan.

Bake for 18–20 minutes, or until the edges are just lightly golden. Set aside to cool.

💡 Tip: Don’t overbake! You want a tender, crumbly shortbread—not a crunchy one.

In a saucepan, combine butter, brown sugar, sweetened condensed milk, and golden syrup.

Cook over medium heat, stirring constantly until the mixture begins to boil.

Reduce the heat to low and continue stirring for 8–10 minutes until the caramel thickens and darkens slightly.

Remove from heat, stir in the salt (if using), and pour the caramel over the cooled shortbread base.

Spread it evenly, then let it set for about 30–45 minutes at room temperature—or speed it up by chilling in the fridge.

💡 Tip: Keep stirring! This prevents burning and gives your caramel that velvety finish.

Melt chocolate chips and butter together in a heatproof bowl using a microwave (in 30-second bursts) or a double boiler.

Stir until smooth, then pour over the set caramel layer.

Gently tilt the pan to spread the chocolate evenly.

Optional: Sprinkle flaky sea salt on top for that irresistible sweet-salty balance.

💡 Tip: For cleaner cuts, allow the bars to chill for at least 1 hour before slicing. Run a knife under hot water and wipe it between cuts for perfect edges.