Preheat oven to 350°

Line a 9x9 pan with parchment paper.

In a medium size bowl combine flour and sugar. cut the butter into chunks and spread all around the bowl, using a fork mix and mash all the butter chunks into the mixture until it’s all crumbly.

Then press mixture down into the pan and bake for about 20 minutes.

While you are waiting go ahead and make the caramel. In a medium sauce pan add the butter, melt and then add the brown sugar, corn syrup and sweetened condensed milk. Stir and bring to a boil and cook for 3-4 minutes, remove from heat and continue stirring for 2 minutes or until it’s thick.

Pour over the cooled shortbread and then let it set to cool until caramel is firm or to speed up process pop it in the fridge for 10 minutes.

Once firm cut into 2 inch strips, almost the size of a mini twix bar.

Mix the chocolate almond bark and oil into a microwave safe bowl, stirring every 10 seconds.

On a flat tray place parchment paper down.

With two forks, place one bar on top of the fork and dip and use the other fork to pour chocolate on the top and sides. Scrap the bottom of the fork/ bar with the other fork or side of bowl. Place onto parchment paper. Repeat until all done.