Semi-Homemade Chocolate and Caramel Shortbread Bars

Level: Easy
Yield: Serves 12 to 16
Nutritional Information per Serving (1 of 14 servings): Calories 408, Total Fat 23 g, Saturated Fat 14 g, Carbohydrates 50 g, Dietary Fiber 2 g, Sugar 32 g, Protein 4 g, Cholesterol 57 mg, Sodium 194 mg
Total Time: 3 hours 5 minutes (includes cooling and chilling)
Active Prep Time: 35 minutes

Indulge in these irresistible Semi-Homemade Chocolate and Caramel Shortbread Bars, a decadent twist on your favorite candy bar that looks gourmet but comes together effortlessly with store-bought caramels. The buttery, crisp shortbread base cradles layers of gooey caramel and silky chocolate ganache, finished with a sprinkle of flaky sea salt for that perfect sweet-salty crunch. Whip them up to wow your guests or satisfy your sweetest cravingspure bliss in every bite!

Ingredients

2 sticks (1 cup) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1 large egg yolk
2 cups all-purpose flour
1 (10-ounce) bag chewy caramel candies
2 tablespoons sweetened condensed milk (see Cook's Note)

Chocolate Ganache Topping:

1 1/2 cups semisweet chocolate chips
1/3 cup heavy cream
1/2 teaspoon flaky sea salt

Special Equipment:

a double boiler

Instructions

Set your oven to 350F (175C) and line a 9-inch square baking pan with parchment paper, leaving some overhang on all sides for easy removal.
In a mixing bowl, use an electric mixer to cream together the butter and sugar until the mixture is light and airy, about 3 minutes. Add salt, vanilla extract, and egg yolk, beating until fully incorporated. Scrape down the sides of the bowl as needed. Gradually add the flour and mix until the dough forms and combines well. Evenly press the dough into the prepared pan. Using a fork, poke holes throughout the dough surface. Bake for 23 to 25 minutes until the shortbread is set and slightly golden. Remove and let cool thoroughly.
In a pot over medium heat, warm the caramel candies along with sweetened condensed milk, stirring continuously until the caramels melt into a thick, spreadable consistency. Spread this caramel mixture evenly over the cooled shortbread. Chill the pan in the refrigerator until the caramel layer firms up, approximately 30 minutes.
Prepare the chocolate ganache: In a double boiler, combine the semisweet chocolate chips and heavy cream. Stir constantly until the chocolate is fully melted and smooth. Spread this ganache evenly over the set caramel layer. Sprinkle flaky sea salt on the chocolate, then let it rest at room temperature until the ganache solidifies, about 1 hour. Slice into bars and serve.

Note: Adding sweetened condensed milk to the caramel results in a sticky, chewy texture that's easier to bite through.