Caramel Chocolate Shortbread

Based on Caramel Chocolate Shortbread by Ruby
I was a bit confused at the European measurements, but I more or less worked it out - if you plan to make these and want American measurements, read the end and then go to the recipe? Haha

Unfortunately for me, I super spread out the short bread so it was reaaaally thin, then I had a huge amount of caramel. I may have gotten the measurements for the caramel part wrong, though, because there was a heck of a lot of it. Also, since I didn't have actual golden syrup (I used honey) I think the caramel might have been a bit thin. Anyways, these were really good - my aunt even said it reminded her of her college days in England, so that was good!

Overall - awesome.

MEASUREMENTS
1/2 cup butter for the shortbread(usually 1 stick is a half cup)
1 1/3 cups flour (shortbread)
3/4 cup sugar (shortbread)

1 cup butter for the filling (usually 2 sticks)
1 3/4 cups condensed milk (the whole can, for me, ended up being the right measurement - maybe this is where I screwed up <--< )

If I missed any, I'll edit this~
<3

Edit: Here's the link to the original recipe with all the British measurements:
http://www.cutoutandkeep.net/projects/caramel-chocolate-shortbread