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1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper, leaving a bit of overhang for easy removal.
2. Begin with the shortbread by combining the flour and sugar in a food processor. Add the cold, cubed butter and pulse until the mixture resembles fine crumbs.
3. Press the shortbread mixture into the bottom of your prepared baking dish, creating an even layer. Prick all over with a fork and bake for 20-25 minutes, until just turning golden.
4. While the shortbread cools slightly, prepare the caramel. In a medium saucepan over medium heat, melt the butter and add the brown sugar, sweetened condensed milk, and light corn syrup, stirring constantly. Bring to a gentle boil and allow to simmer for roughly 5 minutes, until the caramel has thickened and turned a deep amber color.
5. Pour the caramel over the shortbread layer and let it cool. Once set, move on to the chocolate layer by melting the chocolate chips and tablespoon of butter together in a double boiler or microwave, stirring until smooth.
6. Gently pour and spread the chocolate over the caramel layer. Refrigerate until the chocolate has set before cutting into bars.
Variations & Tips:
– For a touch of savory sophistication, sprinkle a little flaked sea salt over the chocolate layer before it sets.
– If you’re a nut enthusiast, consider incorporating a layer of toasted pecans or almonds between the caramel and chocolate layers for added texture and a nutty flavor profile.
– When cutting these rich bars, warm your knife with hot water, dry it off, and then slice for clean, precise cuts.
– Remember, good things come to those who wait: allow the chocolate to fully set before slicing to ensure each layer maintains its integrity.
– For those with adventurous palates, infused caramels with herbs like rosemary or lavender can create a delightful twist on the classic dessert. Just steep your herbs in the caramel mixture and strain before pouring.
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