1 cup (2 sticks) unsalted butter, at room temperature
½ cup sugar
For the caramel layer:
1 cup (2 sticks) unsalted butter, cut into pieces
1 cup sugar
4 tbsp. light corn syrup
2 (14 oz.) cans sweetened condensed milk
For the chocolate layer:
8 oz. semisweet or bittersweet chocolate, finely chopped
1 tsp. light corn syrup
½ cup (1 stick) unsalted butter, cut into pieces
sea salt, for sprinkling
To make the shortbread layer, preheat the oven to 325° F. Line a 9 x 13-inch baking pan with parchment paper. In a small bowl combine the flour, baking powder and salt. Stir with a fork to blend, and set aside. In the bowl of an electric mixer, beat the butter and sugar on medium speed until well blended, about 1-2 minutes. With the mixer on low speed blend in the dry ingredients just until incorporated. Transfer the dough to the prepared baking pan and press in an even layer over the bottom of the pan. Bake 15-18 minutes or until golden. (If the crust puffs up a bit while baking, just gently press it down while it is cooling. Caution though it will be HOT) Transfer the pan to a cooling rack and let cool completely.
To make the caramel layer, combine the butter, sugar, corn syrup and condensed milk in a medium saucepan over medium heat. Heat, stirring occasionally, until the butter is melted. Increase the heat to medium-high and bring to a boil. Reduce the heat to maintain a simmer, stirring constantly. You still want it to slightly be boiling though. Continue simmering and stirring until the mixture turns an amber color and thickens slightly. Pour the mixture over the shortbread layer, smooth the top with a spreader to make an even layer, and allow to cool completely and set. *I put it in the fridge for about 15 minutes at this point to make sure the caramel was completely cool before adding the chocolate so the caramel wouldn't melt.
To make the chocolate glaze, combine the chocolate, corn syrup, and butter in a heatproof bowl or double boiler set over a pan of simmering water. Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Pour evenly over the caramel layer and use a spreader to smooth the top. Allow to cool in the fridge for about 15 minutes or so before adding the sea salt. The top should still be slightly tacky and not fully set. If you do it to soon then the salt will melt a little and you wont get I pretty contrast to the salt on the chocolate. Either way it will taste the same :).
Store in the fridge covered until ready to cut and serve. Enjoy!
Servers: About 4 dozen small squares or bars depending on how you cut them. Thank you to Annies-eats.com for posting this amazing recipe!