Ingredients
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Cooking spray
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1/3 cup + 1/4 cup salted butter, sliced and divided
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2 (5.3 oz) pkgs shortbread cookies
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1/2 cup light brown sugar
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1 (14 oz) can sweetened condensed milk
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1 1/2 cups semisweet chocolate morsels
Steps
1
Line a 9x9-inch baking pan with parchment and coat with the cooking spray. In a medium microwave-safe bowl, microwave 1/3 cup butter 30–60 sec., until melted. In a food processor, pulse the shortbread cookies 1–2 min., until finely ground. Transfer cookie crumbs to bowl with butter and stir to combine well. Transfer mixture to prepared pan and press into an even layer. Refrigerate 10 min., until firm.
2
In a medium heavy-duty saucepan on medium, combine the brown sugar, condensed milk, and remaining ¼ cup butter. Bring to a boil, then reduce heat to a simmer. Cook about 5 min., stirring constantly, until mixture is thickened. Immediately pour caramel over shortbread crust and smooth into an even layer. Refrigerate 10 min., until firm.
3
Place chocolate morsels in a medium microwave-safe bowl. Microwave in 30-sec. intervals, until melted, stirring in between. Pour melted chocolate over caramel and smooth into an even layer. Refrigerate 30 min., until set, then slice into diamonds, fingers, or squares. Refrigerate in an airtight container for up to 3 days.
Tips
Add a sprinkle of flaky sea salt before the chocolate sets.
