Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup brown sugar
- 1/2 cup unsalted butter (for caramel)
- 1/4 cup golden syrup (or light corn syrup)
- 1 teaspoon vanilla extract
- 1 1/2 cups milk chocolate chips
- 1 tablespoon vegetable oil
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, letting the paper hang over the sides for easy removal.
- In a large bowl, cream together 1 cup of softened butter and 1/2 cup of granulated sugar until light and fluffy, about 3 minutes.
- Add 2 cups of flour and 1/4 teaspoon of salt to the butter mixture. Mix until a soft dough forms.
- Press the dough evenly into the prepared baking pan. Use the back of a spoon to smooth out the surface.
- Bake for 20 minutes, or until the edges are lightly golden. Remove from the oven and let it cool completely.
- For the caramel layer, combine 1/2 cup of butter, 1/2 cup of brown sugar, sweetened condensed milk, and golden syrup in a saucepan over medium heat. Stir constantly until the mixture comes to a boil.
- Reduce the heat to low, and let the caramel simmer for 5-7 minutes, stirring frequently, until thickened.
- Remove from heat and stir in 1 teaspoon of vanilla extract. Pour the caramel over the cooled shortbread base, spreading it evenly. Let it cool and set completely.
- Melt 1 1/2 cups of milk chocolate chips and 1 tablespoon of vegetable oil in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
- Pour the melted chocolate over the caramel layer, smoothing it out with a spatula. Let it set at room temperature or in the fridge until firm.
- Once set, lift the cookie slab out using the parchment overhang and cut into squares or bars.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
