Fantastic recipe! I've made it a few times in different kitchens, and it is really forgiving. If you aren't in the U.S. this is also one of those rare recipes that doesn't really mind foreign ingredients. No corn syrup? No problem. Different grind of flour? Just make sure the dough feels crumbly but sticks together when pressed. No condensed milk? Boil regular milk with a few spoonfuls of butter - not the same, but it worked.
This is also a really flexible base recipe. In the future I may make this with ginger and cardamom in the shortbread and white chocolate on top sprinkled with candied ginger. I'm sure this would be amazing with a rum caramel too.
Do NOT use a double boiler for the caramel - it doesn't get hot enough. Stay with your pan, stir often, and pay attention.
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Fantastic recipe! I've made it a few times in different kitchens, and it is really forgiving....