Ingredients
Equipment
Method
Instructions:
- Step 1: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cold butter and powdered sugar. Using a whisk or electric mixer, beat until creamy. Gradually add the flour and vanilla extract, mixing just until combined. Don’t overmix!
- Step 2: Press the shortbread mixture evenly into the bottom of your greased 9x13 inch baking dish. Bake for 20 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the caramel.
- Step 3: In a medium saucepan over medium heat, combine the butter, light brown sugar, light corn syrup, and sweetened condensed milk. Stir continuously until the mixture comes to a boil. Allow it to boil for about 5 minutes, stirring constantly to prevent burning.
- Step 4: Once the caramel has thickened, pour it evenly over the cooled shortbread layer. Spread it out gently with a spatula and let it cool at room temperature for about 30 minutes.
- Step 5: In a double boiler or microwave-safe bowl, melt the chopped chocolate with the tablespoon of butter until smooth. Stir frequently to avoid burning. Once melted, let it cool slightly.
- Step 6: Pour the melted chocolate over the set caramel layer, spreading it evenly. Tap the dish lightly on the counter to help the chocolate settle. Place the dish in the refrigerator for at least 2 hours until set.
- Step 7: Once the bars are firmly set, use a sharp knife to cut them into squares or rectangles. Serve them chilled or at room temperature, and watch them disappear!
Notes
- Make sure your butter is cold for the shortbread to achieve that perfect crumbly texture.
- For a richer caramel flavor, consider using dark brown sugar instead of light.
- Don't rush the cooling process; allowing the layers to set properly ensures a clean cut.