Ingredients:
For the shortbread:
2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups AP flour
For the caramel:
1/2 cup butter
1/2 cup packed dark brown sugar
2 Tbsp corn syrup
1/2 cup sweetened condensed milk
For the chocolate topping:
1/2 tsp fleur de sel, optional
1 1/4 cups milk chocolate chips
To make the shortbread:
Preheat the oven to 350 degrees. In the bowl of a stand mixer, beat together the butter, sugar and flour until crumbly. Press into a 9x9 baking dish and bake for 20 minutes.
To make the caramel:
Add the butter, brown sugar, corn syrup and condensed milk to a medium sauce pan set over medium heat. Bring to a boil, stirring often, and continue boiling for 5 minutes. Remove from the heat and stir vigorously for 3 minutes. Pour caramel over (warm or cool) shortbread.
For the topping:
Sprinkle the fleur de sel over caramel. Sprinkle the chocolate chips on top and return to oven for one minute. Spread the chocolate chips with a spatula. Cool completely and cut into squares.
Verdict:
Neutral. My pictures don't look ANYTHING like hers. I'm not sure what went wrong with this recipe. It still tasted fine, but I'll be honest - after a couple of pieces I just ate the chocolate off the top. What!?!? The chocolate chips didn't melt like they were supposed to, the caramel soaked into the shortbread instead of making a layer, and the shortbread was thick and moist instead of crumbly. I won't be making this again but let me know if you have success with it!
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