Ingredients:

  • 1 cup (227g) unsalted butter, cold and cubed
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (113g) unsalted butter, cut into pieces
  • 1/4 teaspoon salt
  • 1 tablespoon light corn syrup (optional)
  • 8 ounces (225g) semi-sweet or dark chocolate, finely chopped
  • 1 tablespoon (15ml) vegetable oil (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking pan with parchment paper, leaving overhang. Combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Press into pan. Prick with a fork. Bake until golden brown, about 25-30 minutes. Let cool completely.
  2. In a saucepan, combine sugar, heavy cream, butter, corn syrup (if using), and salt. Cook over medium heat, stirring, until sugar dissolves. Bring to a boil, cook without stirring until deep amber and reaches 245°F (118°C). Pour over cooled shortbread. Cool and chill for 30 minutes.
  3. Melt chocolate in a double boiler or microwave, stirring until smooth. Stir in vegetable oil (if using). Pour over chilled caramel. Spread evenly. Let set completely at room temperature or in the refrigerator.
  4. Lift bars out of pan using parchment paper. Cut into 16 squares. Serve and enjoy!