Ingredients:
For the Shortbread Base:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
For the Caramel Layer:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1/4 tsp salt
- 1 tsp vanilla extract
For the Chocolate Topping:
- 1 1/2 cups milk chocolate, chopped or chips
- Sea salt, for sprinkling
Instructions:
- Make the Shortbread Base:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the flour and salt and mix until the dough just comes together.
- Press the dough into the bottom of the prepared pan, creating an even layer.
- Bake for 18-20 minutes, or until lightly golden. Let it cool completely.
- Make the Caramel Layer:
- In a saucepan, melt the butter over medium heat. Add the brown sugar and stir until it dissolves.
- Stir in the heavy cream and bring to a gentle simmer, cooking for 4-5 minutes while stirring constantly. The mixture should thicken slightly.
- Remove from heat and stir in the vanilla extract and salt.
- Pour the caramel over the cooled shortbread base and spread it evenly. Allow it to set at room temperature for about 1 hour.
- Make the Chocolate Topping:
- Melt the chocolate in a heatproof bowl over a pot of simmering water (double boiler) or microwave in 30-second intervals, stirring until smooth.
- Pour the melted chocolate over the caramel layer and spread it evenly.
- Sprinkle sea salt on top for a delicious contrast.
- Chill and Serve:
- Allow the chocolate to set by refrigerating the bars for about 2-3 hours, or until fully firm.
- Once set, cut into squares or rectangles and serve.
Enjoy this decadent, buttery treat that’s sure to impress!