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.
