1
: Preheat oven to 350°F (180°C). Line an 8” x 8” (2 l) baking pan with parchment paper, overlapping the sides for easy removal.
2
: Combine, in a medium bowl, flour and icing sugar. Blend in butter using a pastry blender or your fingers. Press mixture into prepared pan.
3
: Bake in preheated oven for 20 to 25 minutes or until lightly golden.
4
: Bring caramel flavoured sauce to a boil over medium heat in a medium saucepan. Stir constantly, cook 5 minutes. Remove from heat. Spread thickened mixture on top of baked shortbread. Let sit 10 minutes before topping with slightly cooled melted chocolate.
5
: Pour melted chocolate evenly on top of caramel flavoured filling and spread to cover. Chill in refrigerator, 3 hours or until firm. Cut into bars.