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Prepare the Shortbread:
Preheat the oven to 350°F (175°C).
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Gradually add the flour and salt, mixing until a soft dough forms.
Roll the dough into small balls and place them on a parchment-lined baking sheet.
Flatten each ball slightly with the back of a spoon or your fingers.
Bake for 10-12 minutes, or until the edges are lightly golden. Let cool completely on a wire rack.
Prepare the Caramel Filling:
In a medium saucepan, combine the sweetened condensed milk, butter, brown sugar, and light corn syrup.
Cook over medium heat, stirring constantly, until the mixture thickens and turns a light caramel color (about 10 minutes).
Remove from heat and stir in the vanilla extract.
Allow the caramel to cool slightly, then spoon a small amount onto each shortbread cookie.
Prepare the Chocolate Topping:
In a microwave-safe bowl, combine the milk chocolate chips and vegetable oil.
Microwave in 30-second intervals, stirring between each interval, until the chocolate is melted and smooth.
Dip each caramel-topped cookie into the melted chocolate, ensuring the caramel is completely covered.
Place the cookies back on the parchment-lined baking sheet and let the chocolate set at room temperature or in the refrigerator.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 1 hour 30 minutes
Kcal: 220 kcal | Servings: 24 cookies
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