For the Shortbread layer:
2 c flour
2 sticks butter, room temperature
1/2 c sugar
For the Caramel layer:
2 sticks butter
1 c sugar
2 14 oz. cans sweetened condensed milk
For the chocolate layer:
8 oz. semisweet chocolate chips
1 stick butter
Coarse sea salt/kosher salt, for sprinkling
Shortbread layer: Preheat oven to 325. Line a 9 X 13 backing pan with parchment paper. Put the butter and sugar in a mixing bowl and beat until well blended. Add the flour and mix until just combined. Press into the baking pan and bake until golden, about 15-18 minutes.
Caramel layer: Melt the butter in a large pan over low/med heat. Add the condensed milk and sugar and increase the heat to med/high whisking until it comes to a boil. Lower the heat to a simmer and whisk constantly until turns to an amber color and thickens and the bubbles are gooey. This may take a little time-- and your arm will get tired but it's totally worth it! Pour over the shortbread layer, cover, and refrigerate until completely cool.
Chocolate layer: Melt butter and chocolate together in a pan over low heat stirring constantly. Once it is smooth and liquidy, spread over the top of the caramel layer. Sprinkle the salt over the top of the chocolate (use more than you might think!) before covering again and putting it back in the refrigerator. Once it is completely cool, cut into squares and try not to eat too much at once!
From Josephine Andersen
