Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

In a mixing bowl, cream together 1 cup of softened unsalted butter and 0.5 cup of granulated sugar until light and fluffy.

Gradually mix in 2 cups of all-purpose flour, 0.25 tsp of salt, and 1 tsp of vanilla extract until a soft dough forms.

Press the dough evenly into the baking pan and bake for 18–20 minutes until golden.

In a saucepan, combine 0.5 cup of brown sugar, 14 oz of sweetened condensed milk, 0.25 cup of light corn syrup, and 0.25 cup of unsalted butter over medium heat, stirring for 8–10 minutes until thickened.

Pour the caramel over the cooled shortbread layer and chill for 30 minutes.

Melt 8 oz of chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Stir in 1 tbsp of butter or cream if desired.

Pour the melted chocolate over the caramel layer and chill for 1–2 hours until firm. Slice and serve.