Salted Caramel Millionaire Shortbread

Shortbread:Salted Millionaire Shortbread

6oz unsalted butter softened

3 oz sugar

8 oz flour

Pinch of salt

Caramel:

1/3 c water

5 oz light corn syrup

14 oz sugar

3 oz unsalted butter

1 tsp sea salt

1/2 tsp vanilla bean paste or 1 tsp extract

Dark Chocolate Topping:

6 oz good quality dark chocolate

½ oz butter

 White Chocolate Topping:

6 oz good quality white chocolate

1.  Preheat oven to 350⁰ F

2.  Cream together butter and sugar in a stand mixer. Combine flour and salt and gradually add to butter mixture. Mix until just combined. Dump onto unfloured board and knead to form a soft dough. Press dough into an even layer in an 8×8” pan lined with parchment paper. Bake 20-30 minutes until golden. Cool completely.

3.  Combine water, syrup and sugar and bring to a boil over medium high heat. Boil until golden brown. Heat cream, butter and salt in a separate pan and slowly add to sugar mixture. Stir in vanilla and continue boiling until mixture reaches Firm Ball on a candy thermometer, about 245⁰ Fahrenheit. Pour over shortbread and refrigerate until set.

4.  Melt dark chocolate and butter or white chocolate in a double boiler and spread over caramel. Let sit until chocolate sets. Score cut marks into chocolate just before it sets for easier cutting. Refrigerate until serving.