Ingredients:

  • 1 cup (225g) Unsalted butter, softened
  • 1/2 cup (100g) Granulated sugar
  • 2 cups (250g) All-purpose flour
  • 1/4 tsp Salt
  • 1 can (14 oz / 397g) Sweetened condensed milk
  • 3/4 cup (170g) Unsalted butter, cubed
  • 3/4 cup (150g) Light brown sugar, packed
  • 2 tbsp Golden syrup or Light corn syrup
  • 1/2 tsp Flaky sea salt
  • 7 oz (200g) Milk or Dark chocolate, chopped
  • 1 tbsp Vegetable oil or Coconut oil

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x9 inch pan with parchment paper. Cream 225g butter and granulated sugar until pale. Fold in flour and 1/4 tsp salt until a dough forms. Press into pan, dock with a fork, and bake for 18-22 minutes until light amber. Cool completely.
  2. In a heavy-bottomed saucepan, combine condensed milk, 170g cubed butter, brown sugar, and golden syrup. Heat over medium-low, stirring constantly.
  3. Bring the caramel mixture to a gentle boil for 5-8 minutes, stirring continuously to maintain a slow emulsion until it thickens and turns a deep amber. Stir in sea salt.
  4. Pour the hot caramel over the cooled shortbread base. Spread evenly with an offset spatula and allow to set completely at room temperature for at least 1-2 hours.
  5. Melt the chopped chocolate and oil together using a double boiler or microwave. Stir until smooth. The oil prevents the chocolate from cracking when sliced.
  6. Pour the chocolate over the set caramel. Chill in the refrigerator for 1-2 hours until firm. Slice into 16 bars using a warm, sharp knife.