Pre-prep & Shortbread Base:  Start by preheating the oven to 190°C and lining a square pan with parchment paper. In a mixing bowl, combine flour and salt, then add the cold butter. Using my fingers, rub the butter into the flour until it looks like damp sand. This mixture gets pressed into the prepared pan and baked for about 15 to 20 minutes until lightly golden. Once baked, keep it aside to cool.

Making the Caramel Sauce: While the shortbread cools, begin working on the caramel. Sugar is added to a heavy-bottomed pan and gently heated until it starts melting and turns golden. make sure not to stir—just swirl the pan gently. Once it reaches a nice amber color, whisk in butter, cream, vanilla, and salt. let this boil for about 2 minutes and then allow it to cool for 5 minutes before pouring it over the shortbread base. This layer goes into the fridge to set for at least an hour.

Preparing the Chocolate Topping: Finally, melt 2 tablespoon of butter in a pan and add the chocolate chips. Once it’s melted and glossy, pour it over the firm caramel layer and spread it evenly. This goes back into the fridge to chill and set completely for another hour.

Final Touch:  Once set, lift it out using the parchment and slice into neat bars using a sharp knife. Wiping the knife between cuts helps get those clean edges.