Shortbread Base: Place the flour, butter and sugar in a bowl and rub in the butter until it looks like breadcrumbs.
Press into a 25cm x 25cm tin then bake at 180 degrees C for 15 minutes or until golden brown. Put aside until needed.
Caramel: Put the condensed milk, butter and golden syrup in a saucepan and bring to the boil. Reduce heat and simmer for 5 minutes. Pour mixture on the cooled shortbread base then freezer for 20 minutes while preparing the chocolate and doing the dishes.
Chocolate: Melt dark chocolate in a double boiler with the cream, stirring regularly. When melted evenly spread over caramel and cool in fridge. When chocolate is just beginning to set, cut into squares.