- 1 cup all-purpose flour
- 1/2 cup (1 stick) cold, unsalted butter, cubed
- 1/4 cup sugar
- 2-3 tablespoons ice water
- 1/4 teaspoon salt
- 1 (14 oz.) can sweetened condensed milk
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup brown sugar
- 3 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 (12 oz.) bag semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1/4 teaspoon sea salt, optional
- Preheat oven to 350º F and line a 9-inch square baking dish with aluminum foil, making sure to leave a 2-inch overhang on all sides.
- Combine flour, sugar and salt in the bowl of a food processor and pulse together. Add cubed butter and blend until mixture is coarse and crumbly.
- Gradually pour in 2 tablespoons cold water and pulse until dough begins to come together.
- Turn mixture out into lined baking dish and use your hands to press crust into an even layer.
- Use a fork to pierce the crust all over, then place in oven and bake for 20 minutes, or until golden brown. Remove from oven and set aside.
- In a large saucepan, cook condensed milk, butter, brown sugar and corn syrup over medium heat, stirring constantly, until sugar dissolves.
- Bring mixture to a boil, continuing to whisk, and cook until caramel reaches 225º F or until mixture is a deep amber color.
- Remove from heat and stir in vanilla extract and sea salt, then pour caramel over cooled shortbread. Set aside to let cool. (You could also store caramel in an air-tight container for later use.)
- For the chocolate topping, heat heavy cream (on the stove or in the microwave) until hot, but not boiling, then pour it over chocolate chips.
- Stir until totally smooth and mix in sea salt, then pour over cooled caramel.
- Refrigerate baking dish until chocolate is set, then cut into squares and serve chilled or at room temperature.