To make crust, add shortbread ingredients to medium bowl and combine. (Note: Dough should be crumbly.)

Press shortbread into bottom of 9x13 pan.

Bake at 350 degrees F for 23 minutes or until edges are golden. Let cool.

To make caramel, add condensed milk, brown sugar and butter to saucepan.

Bring to boil then reduce to low-medium heat. Stir frequently for 10 minutes.

Pour caramel over cooled shortbread and refrigerate.

To make ganache, microwave chocolate chips with heavy cream for 60 seconds. Continue microwaving in 30-second increments as needed.

Pour ganache over caramel and top with sea salt flakes.

Refrigerate at least two hours or overnight before slicing and serving.