Ingredients
- 1 cup + 2 tbs unsalted butter, cut into small pieces
- 2 cups flour
- 2/3 c sugar
- 1/2 tsp kosher salt
- 2 cans (14 oz) sweetened condensed milk
- 12 oz good quality milk chocolate, chopped
- Flaky sea salt
Preparation
Step 1
Preheat oven to 350 degrees. Butter 2 8" square baking pans; coat with flour, tapping off excess.
Place flour, sugar and kosher salt in food processor, pulse once. Add 1 cup butter, pulse until mixture resembles peas. Dividing evenly, press mixture into pans.
Bake 18 - 20 minutes or until golden around edges. Cool completely.
In heavy bottomed pot over medium-low heat, combine condensed milk and remaining 2 tbs butter. Slowly bring mixture to boil, stirring continuously. Continue stirring over heat until mixture becomes thick and amber in color, 15 - 20 minutes. Pour caramel over shortbread; spread evenly. Cool to room temperature.
In heatproof bowl set over pot of hot, not simmering water, melt chocolate. Once chocolate has melted, pour it over caramel layer. Sprinkle a little sea salt over chocolate to garnish.
Cool at room temperature for about 10 minutes. Refrigerate to set. Cut into 2" squares.