Salted Caramel Bars

1. 1

   Pre-heat oven to 350 degrees and line a 9-by-9-inch pan with parchment paper with the edges of the parchment hanging over the sides.

2. 2

   This will make removing the bars easier.

3. 3

   For the crust: In a large bowl combine the melted butter, sugar and salt with a fork.

4. 4

   Add the yolk and combine with the fork.

5. 5

   Add the flour, combining the dough until flaky.

6. 6

   Transfer the dough into the parchment lined pan; pressing mixture evenly over the bottom.

7. 7

   Refrigerate this for 30 minutes.

8. 8

   Once chilled, bake for 25-30 minutes until lightly browned; remove from oven and set aside to cool.

9. 9

   For the caramel: Meanwhile, in a saucepan combine the topping ingredients; butter, brown sugar, corn syrup, salt, sugar and cream.

10. 10

    Bring to a boil, making sure the sugar is dissolved.

11. 11

    Stir for about 5-10 minutes until the mixture is thick and bubbly.

12. 12

    The caramel should reach 230 degrees on a candy thermometer.

13. 13

    Remove from heat, stir in vanilla extract and pour on top of the shortbread.

14. 14

    Refrigerate for 2-4 hours.

15. 15

    Then sprinkle with the sea salt flakes and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.