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Gather your supplies.
Add flour to bowl.
Add icing sugar to bowl.
Add softened butter.
Blend well with electric mixer...
Or with a pastry blender.
Until it looks like this.
I decided to make individual portions instead of a big square slab. I put equal amounts if shortbread mixture into a lined mini cupcake tin.
Baked at 350' for about 20 minutes. Be careful not to overcook.
Put your chocolate chips in a heat safe dish and melt in microwave in 10 second intervals, stirring after each 10 second interval.
Put contents of your Dulce De Leche into medium saucepan and bring to a boil, stirring constantly. Boil for 5 minutes and remove from heat. I used Eagle Brand Dulce De Leche caramel sauce.
Pour a layer of caramel onto each shortbread piece.
Don't worry about them being smoothed perfectly.
Once chocolate is melted, pour a layer of chocolate over the caramel.
Decorate or drizzle with caramel if you choose.
If you have extra chocolate, fill some candy moulds! :-)
Chill for a couple hours and serve!
