British Caramel Squares (aka Millionaire's Shortbread)

I remember growing up with these as a special treat. In the UK, these are more commonly called Caramel Squares. We've added some sea salt to the top of ours to balance out the sweet experience. Here's what you'll need to make a 9 x 9 pan:

Photo bySam

Ingredients:

Shortbread Crust:

• 2 cups all-purpose flour
• 1 cup unsalted butter room temperature
• 1/2 cup granulated sugar packed
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Caramel:

• 1 14- oz can sweetened condensed milk
• 1/2 cup unsalted butter cut into Tablespoon-sized pieces
• 1 cup light brown sugar packed
• 1/4 cup light corn syrup, honey, Golden syrup, or brown rice syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Chocolate Ganache Topping:

• 1 cups semisweet chocolate chips
• 1/4 cup heavy cream
• 1 pinch sea salt to sprinkle on top

Preheat your oven to 350°F and line a 9x9-inch baking dish with parchment paper or foil.
Cream the butter, then add the sugar and salt, beating until the mixture is light and fluffy. Mix in the vanilla and egg yolk until fully incorporated. Gradually add the flour in batches, mixing until just combined.

Press the dough into an even layer in the prepared pan and bake at 350°F for about 22 minutes or until the edges are golden.

While the base is baking, prepare the caramel. Although using a candy thermometer makes it easier, it’s not required. Combine the butter, brown sugar, salt, vanilla, sweetened condensed milk, and either golden syrup or corn syrup in a saucepan. Place the mixture over medium-low heat and whisk until everything is melted and well combined. Continue whisking as the caramel bubbles and darkens to a richer color. Once it reaches 225°F, the caramel will thicken and start to pull away from the edges, which should take around 5-6 minutes. At this point, your caramel is ready.

Immediately pour the caramel over the baked shortbread base, spreading it evenly to the edges, and chill for about 10 minutes until the caramel sets.

Chop the chocolate and melt it with cream, either using a double boiler or by microwaving in 2-3 intervals of 20 seconds, stirring in between. Pour the melted chocolate over the caramel layer and smooth it out evenly. Sprinkle with salt if desired, then chill and cut into pieces. Enjoy!