Ingredients
Shortbread Base
- 16 Tbsp unsalted butter, cut into 1 Tbsp pieces
- 2 cups (283g) all-purpose flour (scoop and level to measure)
- 1/2 cup (100g) granulated sugar
- 2 Tbsp milk
- 1/2 tsp salt (fine sea salt or table salt)
Caramel Filling
- 1 (14 oz) can sweetened condensed milk
- 1 cup (200g) packed light brown sugar
- 1/2 tsp salt (fine sea salt or table salt)
- 1/3 cup heavy cream
- 1/3 cup corn syrup (or golden syrup)
- 6 Tbsp salted butter
- 1 tsp vanilla extract
Chocolate Topping
- 10 oz semi-sweet chocolate, finely chopped
Instructions
- Brown the Butter: Melt 16 Tbsp unsalted butter in a 12-inch sauté pan or skillet over medium heat. Stir constantly with a heatproof silicone spatula while carefully standing back to avoid splatters. Continue cooking until the butter deepens in color with milk solids turning a rich amber/golden brown and emits a warm, nutty aroma. Avoid burning as it will impart bitterness.
- Cool the Butter: Immediately pour the hot browned butter into a heatproof dish, scraping out all butter clinging to the pan. Let it cool until just melted and warm (about 95°F), approximately 45 minutes.
- Prepare Baking Dish and Oven: Butter and line a 9 by 9-inch baking dish with parchment paper, leaving a 1-inch overhang on each side. Butter between parchment layers helps them stick together. Preheat the oven to 350°F (175°C).
- Mix Shortbread Dough: In a bowl, combine the cooled browned butter with 2 Tbsp milk and 1/2 tsp salt, stirring (the mixture will not fully combine). In a large mixing bowl, whisk together the flour and granulated sugar, then pour in the butter mixture and stir with a spatula until just combined.
- Shape and Bake Shortbread: Spread the dough evenly in the prepared baking dish. Pierce the surface all over with a fork, spacing holes about 1-inch apart. Bake for 25 to 27 minutes until just set and edges turn golden brown. Remove from oven and cool on a wire rack.
- Make the Caramel Filling: In a large heavy-bottomed saucepan, combine sweetened condensed milk, packed brown sugar, 1/2 tsp salt, heavy cream, corn syrup, and 6 Tbsp salted butter. Heat over medium heat, stirring almost constantly to prevent burning, especially at the edges, until the mixture reaches 236 to 239°F on an instant-read thermometer (approximately 15 minutes).
- Add Vanilla and Pour Caramel: Remove caramel from heat, whisk in 1 tsp vanilla extract, then carefully pour the hot caramel over the baked shortbread layer. Let it cool completely for about 1 1/2 hours.
- Melt the Chocolate: Place the chopped semi-sweet chocolate in a medium heatproof bowl. Heat in 20-second increments in the microwave, stirring well between each, until the chocolate is melted and smooth.
- Apply Chocolate Layer: Pour the melted chocolate evenly over the cooled caramel layer and spread into a smooth, even coating.
- Set and Slice: Refrigerate the layered bars until the chocolate just sets, about 10 to 15 minutes. Remove from the baking dish using the parchment overhang and cut into squares to serve.
Notes
- Use unsalted butter for browning and salted butter in caramel for balanced saltiness.
- Be very careful when browning butter to avoid burning and bitterness.
- Allow the browned butter to cool to just warm (around 95°F) before mixing to ensure proper dough consistency.
- Do not skip piercing the shortbread dough before baking; it prevents bubbling and ensures even baking.
- Monitor the caramel temperature closely; use an instant-read thermometer for accuracy to achieve the right chewy texture.
- If using golden syrup instead of corn syrup, the flavor will be slightly different but still delicious.
- Microwaving chocolate in short bursts prevents overheating and seizing.
- Store leftover shortbread in an airtight container at room temperature for up to 5 days or refrigerate for longer keeping.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
