Photo: Jennifer Davick; Styling: Linda Hirst
Prep Time
10 Mins
Cook Time
23 Mins
Cool Time
2 Hours 10 Mins
Yield
Makes 18

How to Make It

Step 1

Beat butter in a medium bowl with an electric mixer until creamy. Beat in powdered sugar and 1 teaspoon vanilla extract. Combine flour and salt in a medium bowl; gradually beat into butter mixture.

Step 2

Press dough into a greased, aluminum foil-lined 9- x 9-inch baking pan. Bake at 350° for 23 to 25 minutes. Set aside.

Step 3

Combine sugar, 1/2 cup heavy cream, corn syrup, and butter in a 2-quart heavy pot. Cook over medium-low heat, stirring often, until butter melts and sugar dissolves. Increase heat to medium, and bring to a boil. Boil, without stirring, until mixture reaches 238° (just past soft ball stage) on a candy thermometer.

Step 4

Combine remaining 1/2 cup cream and remaining 1 teaspoon vanilla extract; carefully pour into sugar mixture. (Mixture will bubble.) Boil until mixture returns to 238°. Pour over shortbread crust. Let stand at room temperature or refrigerate until caramel is firm.

Step 5

Pour Chocolate Ganache over caramel, smoothing with an offset spatula. Sprinkle with sea salt. Let stand in a cool place until chocolate is firm. Cut into bars.

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