Chocolate and caramel shortbread bars

Slowly and thoroughly stir the all-purpose flour into the mixture. Continue mixing until all the flour is incorporated. The finished shortbread mixture may appear crumbly, so keep this in mind. However, it should hold its shape when compressed.

Press evenly to create a base layer of about 3 to 4 cups of shortbread mixture in the prepared baking dish.

Once the oven is ready, bake the baking dish for about 25 minutes to form the base of the shortbread. The final product should resemble a solid base with golden brown edges. Once finished, remove the dish from the heat and let it cool.

Combine the heavy whipping cream with the cooked toffee pieces in a medium saucepan. To make a smooth sauce, melt the toffees in a saucepan over medium heat, stirring constantly.

Once the shortbread has cooled, gently pour the caramel sauce over the top, spreading it evenly so that it touches the sides.
Spread the semisweet chocolate chips evenly over the caramel.

Scoop small amounts of batter with a small spoon from the reserved shortbread mixture. Roll the pieces into balls and press them into discs. Arrange these discs over the chocolate chip layer, overlapping them slightly if necessary.

After 35 to 40 minutes, or when the top shortbread is golden brown, return the baking dish to the oven.

Once the dish is baked, remove it from the oven and place it on a plate. Before cutting and serving, let the chocolate and caramel shortbread bars cool to room temperature.

Enjoy your meal!