• Preheat oven to 350° Line a 9x13 pan with parchment paper.

Shortbread Layer

• In a medium size, bowl combine flour and sugar. cut the butter into chunks and spread it all around the bowl, using a fork mix and mash all the butter chunks into the mixture until it’s all crumbly. Then press the mixture down into the pan and bake for about 20 minutes.

Caramel Layer

• While you are waiting go ahead and make the caramel. In a medium saucepan add the butter, melt and then add the brown sugar, corn syrup, and sweetened condensed milk. Stir and bring to a boil and cook for 3-4 minutes, remove from heat and continue stirring for 2 minutes or until it’s thick. Pour over the cooled shortbread and then let it set to cool until the caramel is firm or to speed up the process pop it in the fridge for 10 minutes. Once firm cut into 2-inch strips, almost the size of a mini Twix bar.

Chocolate Coating

• Mix the chocolate almond bark and oil into a microwave-safe bowl, stirring every 10 seconds. On a flat tray place parchment paper down. With two forks, place one bar on top of the fork and dip and use the other fork to pour chocolate on the top and sides. Scrap the bottom of the fork/ bar with the other fork or side of the bowl. Place onto parchment paper. Repeat until all is done.
• Place the tray with bars on them in the fridge for about 15 minutes. Once they have hardened, enjoy!