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Salted Caramel Bars

Yield: 8-12 servings

Ingredients:

Shortbread:

• 1 stick plus 2 TBSP unsalted butter, softened
• 1/2 cup sugar
• 1/2 tsp salt
• 1 egg yolk, whisked
• 1 2/3 cups all-purposed flour

Carmel Topping:

• 1 cup unsalted butter
• 1 cup light brown sugar
• 3/4 cup light corn syrup
• 2 tsp sea salt
• 4 TBSP sugar
• 4 TBSP heavy cream
• 1 1/2 tsp pure vanilla extract
• Sea salt flakes

Directions:

1. Preheat oven to 350° F.
2. Line a 9x9 pan with parchment paper with the edges hanging over the sides to make removing the bars easier.

Shortbread:

1. Combine the butter, sugar and salt with a fork.
2. Add the yolk and combine with the fork.
3. Add the flour and using your hands, combine the dough until its flaky.
4. Press dough into the bottom of the pan.
5. Refrigerate for 30 minutes.
6. Bake for 25 minutes until lightly browned.
7. Let cool while making the topping.

Carmel Topping:

1. In medium sauce pan, combine; butter, brown sugar, corn syrup, salt, sugar and cream.
2. Bring to a boil and stir constantly for 5-10 minutes until its thick and bubbly and 248° F.
3. Remove from heat, stir in vanilla extract and pour over the cooled shortbread.
4. Refrigerate for 2-4 hours.
5. Then sprinkle with the sea salt flakes.