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
1/2 cup unsalted butter, cubed
1 cup light brown sugar, packed
1/4 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
Preheat oven to 350F. Line a 9x13 baking dish with parchment paper.
In a stand mixer, 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.
Transfer to your prepared pan and press into an even layer, then bake for about 20 minutes or until the edges are golden.
Caramel
Combine the butter, brown sugar, salt, vanilla, sweetened condensed milk, and syrup in a medium saucepan.
Place over medium heat, stirring frequently until the caramel bubbles and darkens to a richer color. After it boils, keep cooking for 3 more minutes on low heat, keep stirring occasionally, You'll see it starts to thicken and pull away from the edge. Stir in vanilla
Pour onto the shortbread base, smooth the edges to create a flat layer. Chill for about 35 minutes so the caramel sets.
Ganache
Place the chocolate and cream in a glass measuring cup. Microwave the mixture for 15-second intervals until the chocolate is melted, stirring in between each cooking time.
Pour the chocolate over the cooled caramel, smoothing it with a rubber spatula. Sprinkle the surface with flaky salt