Caramel Chocolate Shortbread Bars

👨‍🍳 Directions

1. Prepare the Crust: Preheat the oven to 350°F (175°C). In a medium bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks and vanilla extract, mixing until smooth. Gradually stir in the flour and salt until the dough forms.
2. Form the Crust: Press the dough evenly into the bottom of a greased 9×9-inch square pan, smoothing it with the back of a spoon or your fingers. Bake for 15–18 minutes, or until golden. Remove from the oven and let cool completely.
3. Make the Caramel Layer: In a medium saucepan, melt the butter over medium heat. Add the sweetened condensed milk, brown sugar, corn syrup, and salt. Stir frequently as the mixture comes to a simmer. Cook for 5–7 minutes, allowing the caramel to thicken slightly. Remove from heat and stir in the vanilla extract.
4. Assemble the Caramel Layer: Pour the caramel over the cooled shortbread crust, spreading it evenly with a spatula. Let the caramel set at room temperature for at least 30 minutes.
5. Make the Ganache: In a heatproof bowl, combine the chocolate chips, heavy cream, and corn syrup. Microwave in 20-second intervals, stirring in between, until the chocolate is completely melted and smooth. Pour the ganache evenly over the set caramel layer.
6. Set the Ganache: Allow the ganache to cool to room temperature, then refrigerate the bars for 2–3 hours to fully set the layers.
7. Garnish & Serve: Before serving, sprinkle the bars with flaky sea salt for a burst of flavor. Slice into squares and serve chilled or at room temperature.