Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan.

In a mixing bowl, cream together 1 cup of unsalted butter and ½ cup of granulated sugar until fluffy, then mix in 2 cups of all-purpose flour to form a soft dough. Press it evenly into the baking pan.

Bake in the preheated oven for approximately 20 minutes until golden around the edges. Allow to cool completely in the pan.

In a saucepan over medium heat, combine 1 can of sweetened condensed milk and any remaining butter, stirring for 5 to 7 minutes until thickened.

Spread a layer of seedless raspberry jam over the cooled shortbread base, then pour the warm caramel on top and smooth it evenly.

Melt 1 cup of dark chocolate chips in a microwave-safe bowl in short intervals, stirring in between, then pour over the caramel layer and spread evenly.

Allow the dessert to set at room temperature or refrigerate for at least 1 hour before slicing.