Line an 8” square pan with parchment paper and preheat the oven to 350*F. Cream together the butter and sugar until well combined.

Add the flour and mix it together until the dough comes together.

Transfer it to the baking pan and spread it with your hands or the back of a spoon until it fills the base of the pan.

Prick it over with a fork and bake in the oven for 15-18 minutes until it is just turning a golden color near the edges. Remove and let it cool.

Preheat oven to 425° F. Pour the can of sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in shallow pan that is larger than the pie plate. Fill pan with hot water. Place the pan holding the pie plate into the oven. Carefully so as not to mix the water into the condensed milk. Bake for 50 to 60 minutes, or until thick and caramel-colored.Allow to cool slightly and then gently whisk it until smooth.

Once the shortbread is a bit cool to touch, pour the caramel on top of it and spread evenly . Allow it to cool completely before adding the chocolate topping.

Melt the while chocolate and the semi sweet chocolate separately.

Pour the white chocolate on top of the caramel and coax it to spread evenly. Then quickly fill a small disposable piping bag with the semi sweet chocolate. Snip off a tiny edge of the piping bag and drizzle the chocolate over the white chocolate,

Take a toothpick and drag it on top of the white and semi sweet chocolate making swirls.

Allow to set for a few minutes, then cut into squares or bars and let it chill completely in the refrigerator before serving.