Salted Caramel Shortbread

Salted Caramel Shortbread 

Shortbread:
10 tbsp unsalted butter, at room temperature
1/2 cup sugar
1/2 tsp salt
1 egg yolk
1-2/3 cups flour

Caramel:
1 cup unsalted butter
1 cup light brown sugar
3/4 cup light corn syrup
2 tsp sea salt, plus more for sprinkling on top
4 tbsp sugar
4 tbsp heavy cream
1-1/2 tsp vanilla extract

Directions:

Grease an 8×8″ pan

In a large bowl, combine the butter, sugar, and salt with a pastry cutter or fork. Add the egg yolk and continue mixing.

Add the flour and use your hands to combine the dough until coarse crumbs form. Transfer the dough into the prepared pan and press it down into one even layer.

Refrigerate for 30 minutes. Preheat oven to 350 degrees and bake for 25 minutes, until slightly golden brown. Set aside to cool.

For the caramel, combine the butter, brown sugar, corn syrup, salt, sugar, and heavy cream. Bring to a boil and stir for about 5-10 minutes until caramel has thickened

Remove from heat, stir in the vanilla and pour caramel over the shortbread.

Refrigerate for at least 3 hours, then sprinkle with sea salt and cut into squares.

On a scale of 1-10 I rate this recipe a 7. These morsels are yummy! My issue with the recipe was ratios. The caramel totally overpowered the shortbread, because each bite has twice as much caramel! Not that I am complaining, because the caramel is stinking delicious. In the future, I would half the caramel portion of this recipe. Definitely worth making!