3cups(two 14 ounce cans or 792 g) sweetened condensed milk
10Tablespoons(140 g) unsalted butter, cut into cubes
1cup(200 g) packed light brown sugar
¼cup(60 ml) light corn syrup
¼teaspoonsalt
Chocolate Ganache
2cups(340 g) bittersweet chocolate chips
½cup(120 ml) heavy cream
sea salt for sprinkling
Instructions
Shortbread Crust
Preheat the oven to 350° F and line a 13x9 baking pan with parchment paper.
In the bowl of a stand mixer or using a hand mixer, beat butter and sugar on medium-high until light and fluffy, about 3 minutes. Add egg yolk and vanilla extract and mix until combined. Scrape down the bottoms and sides of the bowl as necessary.
With the mixer on low, add half the flour, then sprinkle in the salt. Mix in remaining flour. Don’t overmix the dough (it may be crumbly and that’s okay).
Transfer dough to prepared pan. Use your hands to gently press dough into an even layer on the bottom of the pan.
Bake at 350° F for 20 to 25 minutes or until edges are golden brown. Let crust cool while you make the caramel filling.
Caramel
In a medium saucepan over medium heat, add sweetened condensed milk, butter, brown sugar, corn syrup and salt. Stir frequently until butter melts, then continue stirring until mixture begins to boil, about 5 more minutes (do not increase temperature).
Reduce the temperature to low and continue stirring until mixture turns a rich dark color and the caramel starts to pull away from the sides of the pan, about 5 to 10 more minutes. If you have a candy thermometer, it should read 225° F and no hotter than 240° F.
Pour caramel over shortbread crust. Spread evenly with an offset spatula. Let the caramel cool completely, about 5 hours at room temperature or 1 hour in the refrigerator.
Chocolate Topping
In a small bowl, add chocolate chips and heavy cream. Heat in the microwave on 50% power level, stopping to stir every 30 seconds until chocolate is almost completely melted and heavy cream is hot. Remove bowl from the microwave, then stir until smooth.
Pour chocolate over caramel layer and spread into an even layer. Let is sit for about 5 minutes before sprinkling with sea salt.
Let chocolate harden, about 30 minutes in the refrigerator, before cutting with a sharp knife and serving.
Notes
Homemade caramel: I suggest using a candy thermometer, but it isn't required. The tell tale sign that your caramel is done is if it pulls away from the sides of the pan. Take your time and stir constantly.Store in an airtight container at room temperature for up to 5 days or in the refrigerator for 2 weeks.Freeze bars for up to three months. Wrap in plastic wrap and store in an airtight container. Defrost in the refrigerator before bringing to room temperature and serving.