Ingredients
Scale
- 1 cup unsalted butter, softened
- â…“ cup granulated sugar
- â…“ cup light brown sugar, packed
- ½ teaspoon salt
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 14 ounces sweetened condensed milk (1 can)
- ½ cup unsalted butter, cut into tablespoon-sized pieces
- 1 cup light brown sugar, packed
- â…“ cup light corn syrup
- ¾ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cups semisweet chocolate chips
- ½ cup heavy whipping cream
- Sea salt for sprinkling
Instructions
- Preheat the oven to 350°F and prepare a baking dish with parchment paper.
- Cream softened butter, granulated sugar, brown sugar, and salt until airy.
- Add egg yolk and vanilla, then mix to combine.
- Gradually mix in all-purpose flour, press into the pan, and bake for 20-25 minutes.
- Prepare the caramel by heating condensed milk, butter, brown sugar, corn syrup, and salt over medium heat while whisking.
- Continue whisking until the mixture thickens, then add vanilla.
- Pour caramel over the cooled shortbread and chill.
- For the chocolate topping, melt chocolate chips and cream together, pour over caramel, and sprinkle with sea salt.
- Allow to harden before cutting.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Store leftovers in an airtight container for up to a week.
Wrap tightly and freeze for up to three months for long-term storage.
Feel free to infuse the caramel with sea salt or espresso for added flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg