Ingredients
Shortbread crust: Unsalted butter (room temperature), granulated sugar, egg yolk, vanilla extract, salt, all-purpose flour
Caramel layer: Sweetened condensed milk, unsalted butter (cubed), light brown sugar, light corn syrup, salt
Chocolate ganache: Bittersweet chocolate chips, heavy cream, sea salt (for sprinkling)
Instructions
- Preheat oven to 350 °F (175 °C) and line a 9×13-inch pan with parchment paper.
- Make shortbread crust: Beat butter and sugar until light and fluffy. Add egg yolk and vanilla, mixing until combined. Stir in flour and salt just until incorporated. Press dough firmly into pan and bake until lightly golden. Let cool completely.
- Prepare caramel layer: In a saucepan, combine sweetened condensed milk, butter, brown sugar, corn syrup, and salt over medium-low heat. Cook, stirring constantly, until thickened and deep amber in color. Pour over cooled crust and chill until fully set.
- Make chocolate ganache: Warm heavy cream and pour over chocolate chips. Let sit 1 minute, then stir until smooth. Spread evenly over caramel layer and sprinkle with sea salt.
- Refrigerate until firm, then slice into squares.
Notes
- Use milk or white chocolate instead of bittersweet for a different twist.
- Add chopped nuts to the shortbread or caramel for extra crunch.
- For dairy-free bars, use plant-based butter, coconut condensed milk, and non-dairy chocolate.
- A pinch of espresso powder in the caramel gives a mocha flavor.
- Try adding tahini for a nutty, savory variation.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 26g
- Sodium: 90mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
