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1
For the shortbread layer: Preheat the oven to 350 degrees F. Using a pastry brush, butter a 9-by-13-inch baking dish and coat with flour, tapping off excess.
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2
Put the flour, sugar and salt in a food processor and pulse.
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3
Add the butter and pulse until the dough just comes together.
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4
Press the shortbread mixture into the prepared pan and bake until golden brown around the edges, about 20 minutes.
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5
Remove from the oven and let cool completely.
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6
For the cookie butter layer: In a 5-quart saucepan over moderately-low heat, combine the sweetened condensed milk, brown sugar, cookie butter and salt.
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7
Slowly bring the mixture to a boil, stirring continuously.
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8
Continue stirring over the heat until the mixture becomes thick and amber in color, about 15 minutes.
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9
Pour the mixture over the cooked shortbread and spread evenly using an offset spatula.
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10
Cool to room temperature.
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11
For the chocolate topping: In a bowl set over a saucepan of simmering water, melt the chocolate with the oil.
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12
Once the chocolate has melted, pour it over the cooled caramel layer.
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13
Cool at room temperature for about 10 minutes, and then put in the refrigerator to cool completely, allowing the chocolate to slightly harden but not too hard.
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14
Cut into 2-inch pieces.
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15
Garnish with flaky salt before serving.
