Ingredients:
Base:
125g (1 cup) flour
1 tsp baking powder
1/4 tsp salt
113g (1/2 cup) unsalted butter, room temperature
50g (1/4 cup) sugar
Caramel:
1/2 cup unsalted butter, cut into pieces
1/2 cup sugar
2 tbsp light corn syrup
1 (14 oz) can sweetened condensed milk
Topping:
3.5 oz / 100g milk or semisweet chocolate, finely chopped
1/2 tsp light corn syrup
30g (2 tbsp) 1/4 cup unsalted butter, cut into pieces
Instructions:
Preparation: Preheat oven to 160C / 325F. Line a baking pan with parchment paper.
In a bowl, mix flour, baking powder and salt. Set aside.
In another bowl, mix butter and sugar, with a hand mixer, beat until light and fluffy. Mix in the flour mixture and combine just until incorporated.
Spread into the lined pan and bake for 15-18 minutes or until lightly golden brown. Let it cool completely.
For thd Filling:
In a sauce pot mix, butter, sugar, corn syrup and condensed milk over low heat. Keep stirring until the butter is melted and the mixture looks smooth. Let it boil and cook over low heat, stirring constantly, until the mixture thickens a bit and turns amber color. Spread onto the shortbread layer and let cool completely. Transfer into the fridge for a few hours or overnight.
For the Chocolate Glaze:
In a sauce pot, mix butter and corn syrup and heat until the butter is melted. (Use low heat and dont burn)
Once little bubbles are forming and butter is melted, remove from heat. Add chocolate and stir until melted.
Pour over the condensed milk layer immediately. Cool completely before cutting into squares.
For the better result, slice only after chilling for a few hours.