Ingredients

Cookie

• ¼ cup superfine sugar
• ½ cup butter
• ½ cup dark brown sugar
• 1 cup flour
• ¼ teaspoon salt

Caramel/Toffee

• 4 tablespoons butter
• 2 (14-ounce) cans sweetened condensed milk
• 2 teaspoons vanilla
• 1 teaspoon salt

Chocolate Topping

• 2 cups semi-sweet chocolate chips

Directions

1. Preheat oven to 350 °F
2. Line a 9×13 inch baking pan with parchment paper.
3. In a mixing bowl, whip the butter, both sugars and salt until light and fluffy.
4. Mix in the flour using a spatula or spoon. The dough will be crumbly.
5. Press the dough into the pan and bake for 15 minutes or until the edges are lightly browned
6. Meanwhile make the caramel.  In a medium saucepan over medium heat,  warm the condensed milk and butter stirring constantly until bubbly.
7. Continue cooking for 5 minutes stirring constantly.  The mixture will become  thicker. Stir in the vanilla and salt.
8. Speed over baked base and bake for 12-15 minutes more or until golden.
9. Remove from the oven and immediately cover evenly with chocolate chips evenly over the hot base.