The base is a three-ingredient shortbread pressed straight into the pan and baked until lightly golden, which keeps it crisp under the caramel.
The caramel is cooked properly: butter, brown sugar, condensed milk, corn syrup and salt stirred constantly to 225°F, which is what sets it firm enough to slice.
Three Layers in the Pan
Each has to set before the next goes on.
Chocolate and drizzle
Melted with oil, spread, then drizzled with reserved caramel.
Cooked caramel
Poured at 225°F and left 30 minutes.
Shortbread
Pressed and baked 20 to 22 minutes.
How to Make It
Pan lined
Heat the oven to 350°F and line an 8-inch square pan with parchment.
Shortbread baked
Mix the flour, powdered sugar, salt and 3/4 cup softened butter into a crumbly dough. Press into the pan and bake 20 to 22 minutes, until lightly golden.
Caramel cooked to 225°F
For the caramel, combine 1/2 cup butter, brown sugar, condensed milk, corn syrup and salt in a heavy saucepan. Cook over medium heat, stirring constantly, until smooth and 225°F on a candy thermometer.
Caramel poured
Remove from the heat, stir in vanilla, and pour over the baked crust. Let stand 30 minutes.
Chocolate spread
Melt the chocolate with the oil and spread over the caramel. Reserve 2 tbsp caramel before the chocolate step if desired, warm it gently and drizzle over the chocolate.
Chilled and cut
Chill until firm, about 2 hours, then cut into bars.
Ingredient Notes
- Sweetened condensed milk
- One 14 oz can, the body of the caramel layer.
- Light corn syrup
- Two tablespoons, which keeps the caramel smooth.
- Semisweet chocolate
- Eight ounces melted with a tablespoon of oil for the top.
Success Tips
- Press the shortbread with the flat base of a glass for an even layer.
- Scrape the corners of the pan as you stir the caramel; that is where it catches.
- Cut with a warm dry knife, wiping between cuts.
Why This Recipe Works
- Pressing rather than rolling the shortbread keeps it dense and sturdy.
- Stirring the caramel constantly stops it catching on the pan base.
- Letting the caramel stand half an hour prevents the chocolate melting into it.
- A spoonful of oil in the chocolate keeps the top from cracking when cut.
Serving Ideas
Cut into small squares and serve cold, when the three layers are clearly defined.
Storage and Reheating
Refrigerate
Keep the cut bars refrigerated; they soften quickly at room temperature.
Frequently Asked Questions
Is there a chocolate layer?
Yes. Melted semisweet chocolate is spread over the caramel and set.
How hot should the caramel get?
225°F on a candy thermometer, stirred constantly.
