Ingredients

For the shortbread base
2 cups all purpose flour 280g
13 tbsp unsalted butter 185g (¾ cup plus 1 tbsp)
7 tbsp sugar 92g (¼ cup plus 3 tbsp)
For rest of shortbread
13.4 oz dulce de leche 380g (1 can or most of a jar)
7 oz bittersweet chocolate 200g

Directions

Preheat oven to 350F and line a baking dish approx 7.5in/20cm square which is at least 1in/2.5cm deep or equivalent with parchment.

Cream together the butter and sugar – you can do this in a food processor, mixer or with a fork by hand. If by hand, you’ll want to soften slightly first but not too much as better to be cold.

Add the flour to the butter-sugar mixture and pulse to form crumbs. Press the crumbs into the lined baking dish/pan to form a flat layer.

Prick the top of the shortbread then bake until just golden, around 20-25 minutes. Allow to cool.

Once cool, spread a layer of caramel over the top then chill to firm up, around 20 minutes or so.

Melt the chocolate (either in a double broiler or in the microwave, putting on high for a minute at a time then stirring before next heat) then spread evenly over the caramel, being careful not to spread the caramel.

Allow the chocolate to harden (don’t refrigerate) before cutting into pieces.