Ingredients
Scale
For the shortbread layer
- 1 2/3 cups (220g) all-purpose flour
- 3/4 cup (170g) butter
- 1/2 cup (100g) sugar
- 1/2 tsp. vanilla extract
For the caramel layer
- 2 tbsp. (25g) butter
- 3/8 cup (75g) sugar
- 1/8 cup (25g) brown sugar
- 1 can sweetened condensed milk (14 oz.)
- 1 tsp. vanilla extract
For the chocolate layer
- 7 oz. chocolate glaze
Instructions
- Preheat the oven to 350˚F (175°C). Line a rectangular baking form (about 9×12 inch/23x30cm) with baking parchment and set aside. In a large bowl mix flour with butter and sugar until you get a smooth dough. Roll out on a floured surface to the size of the baking form. Transfer to the form and prick with a fork. Bake in the oven for about 30-32 minutes – the surface should have a golden color. Take out of the oven and let cool inside the form on a wire rack.
- For the caramel add the butter with sugars into a saucepan and heat up until the butter is melted. Add the sweetened condensed milk and vanilla extract and mix well. Heat up to medium high and let the mixture caramelize. Warning: the mixture tends to burn quickly if you are not stirring constantly! The mix should get a nice golden color like caramel and thickened a bit. Remove from the heat (be careful it is very hot) and pour into the form on top of the shortbread layer. Spread evenly with a spatula. Let cool down to room temperature and then place in the fridge for about 30 minutes.
- Melt the chocolate glaze in a heatproof bowl over a pot with simmering water – let cool down a bit. Pour over the caramel layer and spread evenly. Let cool down and harden (placing it the fridge for some time helps). Cut with a warm knife into rectangular pieces.
Notes
- Enjoy baking!