Ingredients and directions:
1 1/3 Cup Salted Butter (divided) also 1 tablespoon for last part of recipe
1/3 Cup White Sugar
1/3 Cup Brown Sugar
1 1/2 Cup Flour
1/2 Cup Sweetened Condensed Milk
2 Tbsp Golden Syrup – or Light Corn Syrup
1 1/3 Cup Dark Chocolate Chips
In a medium bowl, mix together 3/4 Cup Butter, White Sugar, and Flour until crumbly. Press into the bottom of a greased 9×9 square baking pan. Bake shortbread in preheated oven at 350˚F (175˚C) for 20 minutes. Remove and cool.
In a medium saucepan combine 1/2 Cup Butter, Brown Sugar, Sweetened Condensed Milk, and Golden Syrup. Bring to a light boil, reduce heat, and simmer for 3-5 minutes – stirring vigorously throughout. Remove from heat and pour over cooled shortbread crust. Let caramel cool and set at room temperature.
In a microwave-safe bowl, combine Dark Chocolate and remaining 1 Tbsp. Butter. Heat in 30 Second increments until smooth (about 90 seconds total). Spread melted chocolate over caramel layer and leave to cool.
Once cool, sprinkle with Sea Salt. Using a warm knife, cut into squares, serve, and enjoy!