Salted Caramel Bars

Flaky shortbread topped with creamy caramel. What's Gaby Cooking Blogsite's spin on a Ladies Home Journal recipe. I love that she doubled the caramel layer. Chill time not included.

• Ready In: 40 mins
• Serves: 8-12

Ingredients

• Crust

• 10  tablespoons unsalted butter, melted
• 1⁄2 cup sugar
• 1⁄2 teaspoon salt
• 1  egg yolk, beaten
• 1 2⁄3 cups all-purpose flour

• Caramel

• 1  cup unsalted butter
• 1  cup light brown sugar
• 12  tablespoons light corn syrup
• 2  teaspoons sea salt
• 4  tablespoons sugar
• 4  tablespoons heavy cream
• 1 1⁄2 teaspoons pure vanilla extract
•  flaked sea salt

Directions

1. Pre-heat oven to 350 degrees and line a 9-by-9-inch pan with parchment paper with the edges of the parchment hanging over the sides. This will make removing the bars easier.
2. For the crust: In a large bowl combine the melted butter, sugar and salt with a fork. Add the yolk and combine with the fork. Add the flour, combining the dough until flaky. Transfer the dough into the parchment lined pan; pressing mixture evenly over the bottom. Refrigerate this for 30 minutes. Once chilled, bake for 25-30 minutes until lightly browned; remove from oven and set aside to cool.
3. For the caramel: Meanwhile, in a saucepan combine the topping ingredients; butter, brown sugar, corn syrup, salt, sugar and cream. Bring to a boil, making sure the sugar is dissolved. Stir for about 5-10 minutes until the mixture is thick and bubbly. The caramel should reach 230 degrees on a candy thermometer. Remove from heat, stir in vanilla extract and pour on top of the shortbread.
4. Refrigerate for 2-4 hours. Then sprinkle with the sea salt flakes and serve.