Ingredients:
For the Shortbread Base:
– 1 and 1/3 cups soft unsalted butter
– 1/2 cup granulated sugar
– 2 and 1/2 cups all-purpose flour, spooned and leveled
– Pinch of fine sea salt
For the Caramel Filling:
– 1 cup unsalted butter, cut into tablespoons
– 1 cup light brown sugar, packed
– 1 cup sweetened condensed milk
– 1/4 cup light corn syrup
For the Chocolate Topping:
– 12 ounces semi-sweet chocolate, finely chopped
– 2 tablespoons unsalted butter
– Flaky sea salt for garnish (optional)
Instructions:
1. Preheat Oven and Prepare Pan:
– Preheat your oven to 350°F (175°C).
– Line a 9″ x 13″ baking dish with parchment paper, leaving some overhang on all sides. Spray with cooking spray and set aside.
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