Gather the ingredients - For the shortbread * Flour * Baking soda * Salt * Butter * Egg * Vanilla extract For the caramel * Sweetened condensed milk * Brown sugar * Butter * Corn syrup * Salt * Vanilla extract For the chocolate ganache * Dark chocolate * Heavy cream
In a medium bowl, stir together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer, beat the butter and brown sugar until light and fluffy. Add in the egg and vanilla extract, mixing well.
Mix in the dry ingredients until just combined, then press the dough into the prepared pan in an even layer.
Bake for 16-20 minutes, or until lightly golden and puffed.
While the cookie layer bakes, prepare the caramel by adding the condensed milk, brown sugar, butter, corn syrup, and salt to a large pot over medium-low heat. Bring it to a simmer, stirring constantly.
Allow to boil 5 minutes then pour onto warm shortbread crust. Allow to cool at least 30 minutes before adding chocolate.
In a small saucepan over low heat, add the chopped chocolate and heavy cream and allow to melt until smooth.
Pour chocolate mixture onto caramel layer with offset spatula.
Chill in fridge for at least 2 hours before slicing and serving.