First, gather all of your ingredients:
We'll make the cookie base first. Mix all the dry ingredients together well. Set aside.
Whip the butter until smooth.
Then, slowly add in the mix of dry ingredients until it's well blended.
Line a square pan with parchment paper (make the corners as neat as you can) and press in the cookie base.
Poke with a fork and bake at 320 for 22 minutes.
Time for the caramel. Open the can...have a taste. Mix together all of the filling ingredients. Combine well.
Once the shortbread is done - pour on the caramel topping. No need to let the shortbread cool. Bake at 325 for 28-32 minutes - until the middle begins to look a bit puffy.
Then, put it in the fridge right away. Let it set for around 2 hours.
Done. Time to cut. I cut them into small pieces. You pick. Now, eat.