INGREDIENTS
For the shortbread:
▢2/3 cup butter softened
▢1/4 cup white sugar
▢1 1/4 cups flour
For the caramel:
▢1/2 cup butter
▢1/2 cup packed dark brown sugar
▢2 tablespoons light corn syrup
▢1/2 cup sweetened condensed milk
For the chocolate topping:
▢pinch flaky sea salt optional
▢1 1/4 cups milk chocolate chips.
INSTRUCTIONS
Shortbread:
To make the shortbread, preheat the oven to 350 degrees.
In the bowl of a stand mixer, beat together the butter, sugar and flour until crumbly.
Press into a 9×9 baking dish and bake for 20 minutes.
Caramel:
To make the caramel, add the butter, brown sugar, corn syrup, and condensed milk to a medium sauce pan set over medium heat.
Bring to a boil, stirring often, and continue boiling for 5 minutes. Remove from the heat and stir vigorously for 3 minutes.
Pour caramel over the shortbread layer. It doesn’t matter if the shortbread is warm or cool at this point.
Assembly:
Sprinkle the salt over the caramel.
Sprinkle the chocolate chips on top and return to the oven for 1 minute.
Spread the chocolate chips over the caramel with an offset spatula.
Cool in the refrigerator for 1 hour before cutting into 18 squares and serving.
TIPS & NOTES:
Store bars in an airtight container in the refrigerator or at room temperature, depending on personal preference. Bars will last about 5 days.
