Press the dough into the bottom of the prepared pan, and use a fork to prick the dough every inch. Bake in the preheated oven for 20-23 minutes, until lightly golden brown. Let pan cool on a wire rack for 20 minutes
In a large pan, add the sweetened condensed milk, brown sugar, sea salt, heavy cream, corn syrup, and unsalted butter. Cook Over medium heat stir. Carefully pour the caramel over the shortbread crust.
Place the pan on a wire rack to cool completely before cutting. You'll need a sharp knife to cut these into squares, due to the three layers you can cut them quite small