Product Description
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Ingredients
Shortbread:
- 7 ounces butter (1 stick plus 6 tablespoons), cut into cubes
- 2 1⁄3 cups flour
- 1⁄2 cup plus 1 tablespoon light brown sugar
- 1⁄2 teaspoon salt
Caramel:
- 1 (14oz) can sweetened condensed milk
- 1⁄2 cup light brown sugar
- 6 tablespoons butter
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla
Ganache Topping:
- 6 ounces (2 bars) chocolate of your choice (we like one Dark Chocolate Bar and one Milk Chocolate Bar)
- 4 ounces (1 stick) butter
- 1 teaspoon corn syrup
Instructions
Shortbread:
- Line a 9x13 pan with parchment, leaving some overhang on the long sides so you can easily lift the finished product out of the pan. Grease lightly.
- In the bowl of a stand mixer, combine all ingredients and paddle on medium-low speed until the mixture becomes sandy and holds together when you squeeze a bit of it in your hand.
- Press the mixture firmly and evenly into the bottom of parchment-lined pan. Place the pan into the fridge of freezer to firm up for about 30 minutes.
- Bake the shortbread in a 350 degree oven until golden brown, about 20 minutes. Let cool while you make the caramel.
Caramel:
- Combine all ingredients in a saucepan and cook on medium, whisking constantly for 3-5 minutes. Mixture will get thick and boil vigorously, and darken just a bit.
- Strain the mixture and pour onto cooled crust, smoothing with a spatula. Let set in refrigerator until completely cool.
Ganache Topping:
- Melt ingredients together in 10-second increments in the microwave or over a double boiler, stirring until smooth and shiny.
- Pour over the cooled caramel layer and spread with a small spatula. Sprinkle with sea salt to garnish.
- Cool in refrigerator until set. Using the overhanging parchment edges, pull the bar out of the pan. Remove parchment and slice with a sharp knife.