Mix the flour, starch, 225g butter and sugar until you get a granular mass.
Place in a 23 cm baking pan and press down with the back of a spoon. Pierce with a fork several times and bake at 160 ° C for about 35 minutes until the dough has turned a golden yellow color.
Take the baking pan out of the oven and let it cool down.
Heat the remaining 225g butter and brown sugar in a saucepan until they have melted. Add the condensed milk and slowly bring to the boil, stirring constantly. After 3-4 minutes the mass should take on a brownish color like caramel.
Now pour this mixture into the baking pan over the cooled dough and distribute it evenly with a spoon or something similar.
Place in the refrigerator for about an hour until the mixture has set.
Now melt the milk chocolate in a water bath and pour over the caramel.
Put again in the refrigerator until the chocolate has set.
To serve, cut out small rectangles with a sharp, smooth knife.
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