A decadent combination of buttery shortbread, soft caramel, and chocolate,
these bars originated in Scotland and are so named because they are so rich.
For the shortbread crust:
- 1 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/2 cup light brown sugar, firmly packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 2 1/4 cups all-purpose flour
For the caramel:
- 2-14 ounce cans sweetened condensed milk
- 14 tablespoons butter, cut into 1/4″ slices
- 1 cup light brown sugar, firmly packed
- 1/3 cup light or dark corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
For the chocolate ganache:
- 2 cups semisweet chocolate, cut into small chunks
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- Sea salt for sprinkling
- Preheat oven to 350F and line a 13” x 9” baking pan with parchment paper.
- Using a stand mixer with a paddle attachment, beat butter until well creamed.
- Add sugars and beat until light and fluffy, about 30 seconds.
- Add egg yolk and vanilla extract and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.
- Mix the flour and salt together and add, gradually (about 1/2 cup at a time) to the butter mixture. Don’t over-mix the dough, it should be be slightly crumbly to make it easier to press into the pan.
- Drop dough into prepared pan and gently, firmly, evenly, press dough into the bottom of the pan. To make it easier lay a piece of wax paper or plastic wrap over the dough and use the bottom of a metal measuring cup to pad it down.
- Bake on 350°F for 20-25 minutes — edges should be lightly golden brown.
- Allow to cool while you prepare your caramel topping.
For the Caramel:
- Combine condensed milk, butter, brown sugar, and corn syrup in a medium-sized saucepan over medium heat.
- Stir frequently until butter is melted and ingredients are well-combined. Continue to stir constantly for several minutes until mixture begins to boil.
- Once mixture comes to a boil, reduce heat to a simmer and continue to cook for about 10-15 minutes until mixture turns a rich caramel color and has thickened. As it thickens, the mixture will begin pulling away from the sides of the pan.
- Remove from heat and stir in the vanilla extract and salt.
- Pour the caramel evenly over the shortbread layer, use a knife to spread evenly if needed.
- Allow to cool at room temperature for several hours or in the refrigerator for 1 hour before topping with chocolate ganache.
For the chocolate ganache layer:
- Place chocolate chunks in a glass bowl.
- Heat the heavy cream in a small saucepan over medium heat until just about to boil.
- Pour the hot cream over the chocolate and stir until all the chocolate is melted.
- Stir in vanilla extract. Allow chocolate to cool just slightly for about 5 minutes, and then evenly spread over prepared caramel layer.
- Wait a few minutes and then sprinkle with sea salt.
Allow chocolate to harden in the refrigerator before removing from the pan, cutting, and serving. Store in an air-tight container in the refrigerator for up to one week.