This classic treat combines a buttery, crumbly shortbread base with a thick layer of gooey, homemade caramel, all topped off with a sleek snap of dark chocolate and a hint of sea salt. It’s the perfect balance of sweet, salty, and crunchy.
The Essentials
For the Shortbread Base:
175g Unsalted butter (softened)
75g Golden caster sugar
250g All-purpose flour
A pinch of salt
For the Gooey Caramel Layer:
150g Unsalted butter
150g Light brown soft sugar
1 Can (397g) Sweetened condensed milk
1 Teaspoon Vanilla extract
1/2 Teaspoon Flaky sea salt (plus extra for sprinkling)
For the Chocolate Topping:
200g High-quality dark chocolate (60-70% cocoa)
20g Unsalted butter (to help with a smooth slice)
Method of Preparation
- Bake the Golden Base
Preheat your oven to 180°C and line a square baking tin with parchment paper. In a large bowl, cream together the softened butter and sugar until light and fluffy. Fold in the flour and salt until the mixture forms a crumbly dough. Press this firmly and evenly into the bottom of your tin. Prick the surface with a fork and bake for 20 minutes until pale golden. Let it cool completely. - Master the Caramel
In a medium non-stick saucepan, combine the butter, brown sugar, and condensed milk over low heat. Stir constantly until the butter and sugar have melted. Increase the heat slightly to bring the mixture to a gentle boil. Keep stirring vigorously for about 5–8 minutes—the caramel will thicken and turn a deep amber color. Stir in the vanilla and sea salt, then pour immediately over the cooled shortbread. Smooth the top and chill in the fridge for at least 1 hour until set. - The Chocolate Finish
Break the dark chocolate into small pieces and melt it together with the 20g of butter using a double boiler or short bursts in the microwave. Once smooth, pour the chocolate over the chilled caramel layer. Tilt the pan to spread it evenly to the edges. - The Final Touch
While the chocolate is still slightly tacky, sprinkle a generous pinch of flaky sea salt across the top. Let the bars set at room temperature for a few hours (or in the fridge for 30 minutes) before slicing.
Pro Tip: To get those clean, sharp edges seen in the photo, dip a sharp knife in hot water and wipe it dry between every single cut.
