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Step 1: In a small saucepan, combine the condensed milk, brown sugar, butter, ginger, and salt. Cook over medium-low heat, stirring frequently, until the sugar is dissolved (2 to 3 minutes).
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Step 2: Increase the heat to medium-high and bring the mixture to a simmer. Reduce heat to medium and cook, stirring constantly, until slightly thickened and darkened in color—an instant-read thermometer should register 235°F (5 to 6 minutes more). (Note: As it simmers, the caramel will froth up with honeycomb-like bubbles, but these will smooth out as you stir.)
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Step 3: Remove the pan from the heat and carefully pour the hot caramel over the cooled shortbread. Using a non-stick spatula, spread the caramel into an even layer. (Be careful, the caramel will be very hot!)
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Step 4: Let cool at room temperature until firm and completely set (at least 30 minutes, or up to overnight).
Chocolate Topping
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Step 1: In a medium microwave-safe bowl, microwave the chopped chocolate in 30-second increments, stirring between each, until melted and completely smooth (about 1 minute 30 seconds total).
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Step 2: Pour the melted chocolate evenly over the set caramel layer. Using the back of a spoon or an offset spatula, smooth it into an even layer. Immediately top with the crushed gingersnaps and a pinch of flaky sea salt (if using). Refrigerate until the chocolate is fully set (about 2 hours).
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Step 3: Using the parchment paper overhangs as handles, lift the slab out of the pan and transfer it to a cutting board. Using a sharp knife, slice into neat squares and serve!
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