Directions
- 1Attach the paddle attachment to the stand mixer.
- 2Add 1 and 1/3 cups of softened butter to the mixer.
- 3Mix the butter for 1-2 minutes until slightly mixed.
- 4Add 1/2 cup of granulated sugar to the mixer.
- 5Mix for another 2-3 minutes.
- 6Add 2 and 1/2 cups of all-purpose flour to the mixer.
- 7Mix on low speed until just incorporated.
- 8Pause and scrape down the sides of the bowl to ensure everything is mixed.
- 9Press the shortbread base firmly and evenly into a prepared 9x13 inch pan.
- 10Bake in the oven at 350 degrees Fahrenheit for 25 minutes.
- 11In a small to medium pot, add 1 cup of cubed butter, 1 cup of packed brown sugar, and 1/4 cup of corn syrup.
- 12Add 1 can of sweetened condensed milk to the pot.
- 13Place the pot on the stovetop at medium to low heat.
- 14Once bubbles start to form, turn the heat to low and stir constantly for 3-5 minutes.
- 15Pour the middle layer over the baked shortbread base immediately after removing the base from the oven.
- 16Let it cool slightly closer to room temperature, then place it in the freezer for 2 hours to set (or fridge for 3 hours).
- 17Pour 2 cups of melted milk chocolate over the set caramel layer.
- 18Gently spread the melted chocolate evenly.
- 19Sprinkle a tiny bit of finishing salt on top.
- 20Chill in the fridge overnight to fully set.
- 21Remove from the pan and cut into bars.
Ingredients
- 1.33 cups butter, softened
- 0.5 cup granulated sugar
- 2.5 cups all-purpose flour
- 1 cup butter
- 1 cup packed brown sugar
- 0.25 cup corn syrup
- 1 can sweetened condensed milk
- 2 cups melted milk chocolate
- finishing salt
Equipment
stand mixerpaddle attachment9x13 inch pansmall to medium potspatula
Tips
- Scrape down the sides of the mixer bowl to ensure all ingredients are mixed appropriately.
- Watch the caramel mixture closely while cooking to prevent burning.
- Allow the caramel layer to cool closer to room temperature before placing it in the freezer to set.
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