- 2 1/2 Cups of flour
- 1/2 Cup granulated sugar
- 3/4 tsp salt
- 1 cup unsalted butter, melted
- Whisk flour, sugar and salt togethher.
- Add melted butter and mix until no dry pockets remain.
- Make a foil sling for 9 X 13 pan and crumble dough into the pan and press into an even layer.
- Dock the shortbread every inch or so.
- 350 for 25 - 30 minutes, until top is golden brown.
- Check that surface is firm and compact with a large spatula.
- Let cool for at least 20 minutes.
- 14 oz sweetened condensed milk
- 7 oz firmly packed brown sugar
- 1/2 cup light corn syrup
- 8 Tbs unsalted butter
- 1/2 tsp salt
- 1/2 cup heavy cream
- Add all ingredients to sauce pan.
- Med heat, stirring occasionally until 236 - 239 degrees (sea level, 228 - 231 Calgary)
- Pour right onto crust, smooth into corners.
- Let cool at least 1 1/2 hours (completely cooled).
- 6 oz bittersweet chocolate chopped fine
- 2 oz bittersweet chocolate grated
- Microwave at 50 % power and stir every 15 seconds until melted (1 - 2 minutes)
- Add finely grated chocolate and stir until melted.
- Spread on top of caramel.
- 10 minutes in the fridge until chocolate is set.
- Slice with serrated knife.