Directions

1. Preheat oven to 350 F and line a square baking pan with parchment paper.
2. Cream together the sugar and butter in a large bowl. Slowly add the flour and mix just to combine.
3. Stir in the milk until the mixture resembles rough crumbs.
4. Press the dough into the pre-lined pan and bake for 18-22 minutes or until golden brown. Remove from the oven and set in a cool place while you prepare the caramel.
5. Melt the butter and sugar in a medium saucepan over medium low heat. Add the corn syrup and condensed milk, stirring constantly, and increase the heat to medium high to bring the mixture to a rapid boil.
6. Once it reaches a boil, reduce the heat to medium, add the grated Annelies and cook for an additional 6 minutes, stirring constantly, until the mixture reaches a deep golden hue.
7. Pour the caramel over the cooled shortbread and spread evenly to cover the layer below entirely.
8. Break the chocolate bars into pieces and use a double boiler or a microwave in short bursts to melt completely.
9. Pour the melted chocolate over the set caramel layer and sprinkle with flaky sea salt. Chill for 30 minutes minimum to set the bars before cutting into squares to serve.