Ingredients:

  • 250g all-purpose flour
  • 175g unsalted butter, cold and cubed
  • 75g granulated sugar
  • 0.25 tsp fine sea salt
  • 150g unsalted butter
  • 150g light brown sugar, packed
  • 397g sweetened condensed milk (1 can)
  • 2 tbsp golden syrup or light corn syrup
  • 0.5 tsp flaky sea salt
  • 200g dark chocolate (60-70% cacao)
  • 1 tbsp coconut oil or butter

Instructions:

  1. Preheat and Prep. Set your oven to 350°F (175°C). Line your 9x9 inch pan with parchment paper, ensuring there is a 2 inch overhang on at least two sides. Note: This prevents the caramel from sticking to the metal sides.
  2. Blitz the Base. Pulse 250g flour, 175g cold cubed butter, 75g granulated sugar, and 0.25 tsp fine sea salt in a food processor. Stop when the mixture looks like fine, sandy breadcrumbs.
  3. Firmly Press. Dump the crumbs into the pan and use the bottom of a flat measuring cup to press it into a solid, even layer. Note: An uneven base leads to puddles of caramel later.
  4. Bake the Shortbread. Slide the pan into the oven for 20 minutes. Bake until the aroma is toasty and the edges are light golden brown.
  5. Cool the Crust. Remove from the oven and let it sit for at least 10 minutes. This helps the base firm up so it doesn't absorb the caramel.
  6. Start the Caramel. In your heavy saucepan, combine 150g butter, 150g light brown sugar, 397g sweetened condensed milk, and 2 tbsp golden syrup. Set over medium low heat.
  7. Boil and Stir. Bring to a gentle boil for 5 to 8 minutes. Stir constantly until the scent turns to toffee and the color is a deep mahogany gold.
  8. Salt and Set. Pour the caramel over the shortbread, sprinkle with 0.5 tsp flaky sea salt, and let it cool completely on the counter.
  9. Melt the Top. Heat 200g dark chocolate and 1 tbsp coconut oil in the microwave in 30 second bursts. Stir until the chocolate is velvety and completely liquid.
  10. Final Chill. Pour the chocolate over the set caramel. Chill in the fridge for at least 3 hours. Wait until the chocolate is firm to the touch before slicing. If you find yourself enjoying the process of making shortbread, you might also want to [Cherry Almond Shortbread Delight recipe](https://baker.recipes/recipes/bake-cherry-almond-shortbread-delight/) for a fruitier version of this classic biscuit base. The techniques are very similar, but the flavor profile is a lovely change of pace for the holidays.