Set the oven to 350 degrees.

Next, cream the butter until it's nice and soft.

Then add in the sugars. Beat for a few minutes until well combined.

Slowly add in the flours a bit at a time. Once it reaches a nice thick dough consistency, you're good to go. In this recipe, I added just over 2 1/2 cups of all purpose flour.

Press the shortbread into a parchment line 9x13 pan and poke holes in it, in true shortbread fashion.

Bake for 27-35 minutes. I have a Wolf Convection oven and baked it for 27.

Next, let the shortbread cool.

Once it's cool, pour on the jar of caramel sauce. My jar was 355 ml. So about 1 1/2 cups of caramel.

For the cookie dough layer, beat the butter and sugars together.

Then, add the vanilla and cream. Combine well.

Slowly add in the flour. I used it all, but you be the judge and watch your dough texture.

Then, gently stir in the chocolate chips.

For the chocolate topping layer, put the one cup of cream on the stove. Let it slowly come to a boil.

Once it does, pour it over the dark chocolate chips and the semi-sweet chocolate.

While that's sitting, press the cookie dough layer into the pan. You'll be making your third layer.

Okay, back to the chocolate topping. Whisk the chocolate and cream. Once well mixed, add in the white chocolate chips.

Once it's all combined, pour over the cookie dough layer.

Put the whole tray in the fridge and let it sit for at least 2 hours.

Cut and then eat!