A rich, buttery shortbread base topped with caramel and chocolate.
Prep time: 10 mins • Chill Time: 20 min • Cook Time: 30 mins
INGREDIENTS
Shortbread Base
- 2 cups all-purpose flour
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Caramel Layer
- 1 14-ounce can sweetened condensed milk
- 1/2 cup unsalted butter, cut into tablespoon-sized pieces
- 1 cup light brown sugar packed
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Chocolate Layer
- 1 1/2 cups semisweet chocolate chips
- 1/3 cup heavy cream
- 1 pinch of sea salt, optional
DIRECTIONS
- Preheat oven to 350°F. Line a 9×9 inch baking dish with parchment paper.
- Using a mixer, cream the butter. Add the sugar and salt, and beat until light and fluffy. Add the vanilla and egg yolk then mix until combined. Gradually add the flour and mix until just combined.
- Pour the shortbread dough into the prepared pan and press with your fingers into an even layer. Bake for about 22 minutes, or until the edges are slightly golden.
- In a medium-sized saucepan, combine the butter, brown sugar, salt, vanilla, sweetened condensed milk, and corn syrup.
- Place over medium heat and whisk until melted and combined. Continue whisking until the caramel mixture bubbles and darkens to a rich color. Whisk for about 5-6 minutes or until the mixture reaches 225°F. At this stage the mixture should be ready – it will start to thicken and pull away from the edge of the saucepan.
- Pour the caramel onto the shortbread base, and smooth to the edges of the baking pan creating a flat layer. Chill for about 10 minutes so the caramel sets.
- Place the chocolate in a microwave-safe bowl along with the heavy cream. Microwave in 20-second intervals, stirring in between, until the chocolate is melted. Pour the chocolate over the caramel and smooth into an even layer. Sprinkle with salt, if desired, then chill. Cut into bars to serve.
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