Recipe
Ingredients
Shortbread Crust
2 cups all-purpose flour
1 cup unsalted butter, room temp
⅔ cup sugar
1 ½ teaspoon vanilla extract
½ teaspoon salt
Caramel
1 14-oz can sweetened condensed milk
½ cup unsalted butter, cubed
1 cup light brown sugar packed
¼ cup corn syrup
1 teaspoon vanilla extract
½ teaspoon salt
Chocolate Ganache
1 ½ cups chocolate chips
⅓ cup heavy cream
1 pinch sea salt to sprinkle on top
Directions
Shortbread Bars
1) Preheat oven to 350F. Line a 9x9 inch baking dish with parchment paper.
2) Cream the butter, then add the sugar and salt and beat until light and fluffy about 3 min. Add the vanilla and mix. Gradually add flour until combined.
3) Transfer to your prepared pan and press into an even layer, then bake at 350F for about 22 minutes or until the edges are golden.
Caramel
1) Combine the butter, brown sugar, salt, vanilla, sweetened condensed milk and syrup in a medium saucepan.
2) Place over medium heat, stirring frequently until the caramel bubbles and darkens to a richer color. Once it reaches 225F you'll see it starts to thicken and pull away from the edge, 5-6 minutes, your caramel is ready. Stir in Vanilla
3) Pour onto the shortbread base, smooth the edges to create a flat layer. Chill for about 10 minutes so the caramel sets.
Ganache
4) Place the chocolate and cream in a glass measuring cup. Microwave the mixture for 15-second intervals until the chocolate is melted, stir in between each cook time.
5) Pour the chocolate over the cooled caramel, smoothing it with a rubber spatula. Sprinkle the surface with flaky salt.