Ingredients
– 1 cup (225g) unsalted butter, softened
– 1/2 cup (100g) granulated sugar
– 2 cups (250g) all-purpose flour
– 1 cup (200g) sweetened condensed milk
– 1 cup (220g) light brown sugar
– 2 cups (340g) semi-sweet chocolate chips
– 1 teaspoon vanilla extract
– A pinch of salt
Equipment Needed
– 9×9 inch baking pan
– Mixing bowls
– Electric mixer (or a whisk)
– Spatula
– Double boiler or microwave-safe bowl for melting chocolate
– Parchment paper
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C). In a mixing bowl, I cream together the softened butter and granulated sugar until it’s light and fluffy—this is the base of your shortbread, and it smells heavenly! Next, I add in the flour and a pinch of salt, mixing until fully combined. Press the dough evenly into the bottom of my prepared baking pan and bake for about 20 minutes.
While the shortbread is baking, I move on to preparing the luscious caramel. In a saucepan, I combine the sweetened condensed milk, light brown sugar, and a little more butter. I bring this mixture to a gentle simmer, stirring constantly until it thickens and turns a beautiful golden color—this takes about 5-10 minutes and fills my kitchen with the most inviting aroma. Once it’s ready, I pour it over the cooled shortbread layer and let it sit at room temperature until it firms up. (See the next page below to continue steps…)