Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 2 ¼ cups (281g) all-purpose flour
  • ¼ teaspoon salt
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1 (14 ounce) can (397g) sweetened condensed milk
  • ¼ cup (60ml) golden syrup or light corn syrup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 12 ounces (340g) semi-sweet chocolate chips
  • 2 tablespoons (30ml) unsalted butter
  • Optional: Flaky sea salt for sprinkling

Instructions:

  1. Cream together butter and sugar until light and fluffy.
  2. Gradually add flour and salt, mixing until just combined. Do not overmix!
  3. Press the mixture evenly into the prepared baking pan.
  4. Prick the shortbread with a fork.
  5. Bake until lightly golden brown.
  6. Let cool completely.
  7. Combine butter, brown sugar, condensed milk, golden syrup, vanilla, and salt in a saucepan.
  8. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
  9. Reduce heat to low and continue to cook, stirring frequently, until the caramel thickens and is a rich amber color. (Use a candy thermometer to check the temperature if you have one - around 245°F/118°C)
  10. Pour the caramel over the cooled shortbread base.
  11. Chill in the refrigerator until the caramel is firm.
  12. Melt the chocolate chips and butter in a double boiler or microwave in 30-second intervals, stirring until smooth.
  13. Pour the melted chocolate over the chilled caramel layer.
  14. Sprinkle with flaky sea salt, if desired.
  15. Chill in the refrigerator until the chocolate is set.
  16. Using a sharp knife, cut the bars into squares or rectangles.
  17. Serve cold or at room temperature.