Ingredients
Equipment
Method
- Line a 9x13 inch baking pan with parchment paper, leaving overhang on the sides for easy removal later.
- Beat the softened butter and powdered sugar together until light and fluffy, about 2 to 3 minutes. Add the vanilla, then gradually mix in the flour and salt until a soft dough forms.
- Press the dough evenly into the prepared pan using your fingers or the bottom of a measuring cup. Poke the surface all over with a fork to prevent air bubbles during baking.
- Bake at 325 degrees Fahrenheit for 20 to 25 minutes until the edges turn lightly golden.
- Remove the pan from the oven and let it cool completely on a wire rack before adding the caramel layer.
- Combine the butter, brown sugar, corn syrup, and condensed milk in a heavy bottomed saucepan over medium heat. Stir constantly and bring the mixture to a boil.
- Continue cooking and stirring for 5 to 7 minutes until the caramel reaches 235 to 240 degrees Fahrenheit (soft ball stage).
- Remove the caramel from heat and stir in the vanilla and salt. Pour immediately over the cooled shortbread and spread evenly with a spatula. Let the caramel layer firm up at room temperature for about 30 minutes.
- Melt the chocolate chips and coconut oil together in the microwave in 30 second intervals, stirring between each until smooth. Pour over the caramel and spread into an even layer.
- Sprinkle with flaky sea salt if desired. Refrigerate for at least 1 hour until the chocolate sets completely.
- Use the parchment overhang to lift the entire slab onto a cutting board. Cut into 24 bars using a sharp knife, wiping the blade between cuts for clean edges.
Notes
Store in an airtight container in the refrigerator for up to 1 week. Let sit at room temperature for 5 minutes before eating for best texture. For clean cuts, run your knife under hot water and dry it before each cut. These bars can be frozen for up to 3 months.