Preheat oven to 350 F
Mix all the shortbread ingredients in the bowl of a mixer, with a paddle attachment. mix until combined but crumbly
Butter a 10 inch round springform pan of an 8 inch square pan ( I used the springform because it's what we had and it made it really easy to take the shortbread/caramel out)
Press the crumbly pieces together to evenly cover the pan and bake in the oven for 20 minutes, until golden
While that's baking, start making the caramel- put all caramel ingredients in a pot, start at medium heat
Continuously stir the mixture until it comes together and the sugar dissolves, keep at a boil for about 10 minutes making sure it doesn't stick. Remove from heat when it's completely thickened.
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Pour the caramel over the shortbread and let it harden in the freezer for atleast 30 minutes
Once hardened, remove from the pan and cut into bars
Let the bars harden again in the freezer while you melt some chocolate. // I tried chocolate chips and baker's chocolate and the baker's chocolate works much butter // I melted the chocolate in a microwave at 50% power, stirring every 30 seconds
Individually remove the bars from the freezer, dip in the chocolate using a for underneath bars and let dry on wax paper.
While the chocolate is still wet, sprinkle with Himalayan Salt/Sea Salt
All done! These store best in the freezer or refrigerator.
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