- 1 cup of butter (2 sticks, softened)
- 3/4 cup white sugar
- 1 tsp Salt
- 1 tsp vanilla extract
- 2 cups of flour
- 1/2 cup brown sugar
- 1/2 white sugar
- 1/4 cup of water
- 1/4 cup of butter
- 3/4 cup heavy cream
- 1 tsp of vanilla
- Pinch of salt
- 1 cup of chocolate chips
- 1/2 cup of Belfonte heavy whipping cream
In a large bowl mix together your butter and sugar until well combined. Add vanilla and mix until well combined. Add flour and salt and mix until fully combined. Press into a baking dish lined with parchment paper and bake at 350° until light golden brown. Let cool.
In a saucepan over medium-high heat, add your sugars and water. Once that is bubbling and amber in color and your butter and stir in. Once the mixture is bubbling slowly add your heavy cream and whisk vigorously. Let the mixture bubble and get thinker. Don’t walk away as this could burn. Keep stirring as it cooks. I’m once your mixture is actively bubbling and pulls away from your pan as you stir (and has a thicker texture) remove from heat and add your vanilla and salt. Stir and store in a jar to cook until ready to assemble.
In a small bowl add one cup of chocolate chips. Heat your heavy cream for 45 seconds and add over your chocolate chips. Stir until fully combined.
Once all of your components are cooled down you are ready to assemble. First, pour your caramel onto your shortbread crust and spread it evenly. Next, pour the chocolate ganache over and spread until it’s even. Top with flakey sea salt and chill. Once everything is set, cut into bars and enjoy.