Preheat oven to 350°
Line a 9 x 9 pan with parchment paper and set aside.
In a medium-sized mixing bowl combine flour and sugar. Using a pastry cutter or a fork press the butter into the mixture until it's crumbly.
Press the crust mixture into the bottom of the pan and bake for 18-20 minutes. Watch closely - bake until just lightly golden brown. When done baking, remove from oven and let cool.
While the crust is cooling, make the caramel. In a medium-sized saucepan add the butter, melt and then add the brown sugar, corn syrup, and sweetened condensed milk. Stir and bring to a boil and cook for 3-4 minutes, remove from heat and continue stirring for 2 minutes or until it's thick.
Pour over the cooled shortbread and then let it set to cool until caramel is firm (you can place in refrigerator for 10 minutes to speed up the firming process.)
Once firm, cut into 2-inch strips, the size of a mini-Twix bar.
Line a baking tray with parchment paper and set aside.
Mix the chocolate almond bark and oil into a microwave safe bowl, stirring every 10 seconds.
With two forks, place one bar on top of the fork and dip and use the other fork to pour chocolate on the top and sides. Place onto parchment paper. Repeat until all bars are coated.
Place tray with bars on them in the refrigerator for 15 minutes to harden.