Choco Caramel Bars (Print Version)

# Ingredients:

→ Shortbread Base

01 - 1 tsp vanilla extract
02 - 70g white sugar
03 - 30g oat flour
04 - 70g brown sugar
05 - 280g all-purpose flour
06 - 1 egg yolk
07 - 225g unsalted butter (softened)
08 - 1/4 tsp salt

→ Caramel Layer

09 - 2 cans (790g total) sweetened condensed milk
10 - 1 tsp vanilla extract
11 - 80ml glucose syrup
12 - 195g salted butter
13 - 140g brown sugar

→ Chocolate Topping

14 - Fleur de sel for sprinkling (optional)
15 - 120ml heavy cream
16 - 340g dark chocolate

# Instructions:

01 - Start by whisking together the flour and salt in one bowl, then set aside. In another, beat the softened butter with both sugars until it's fluffy. Mix in the vanilla extract and egg yolk. Add the flour mixture bit by bit, and stir just until combined. Press the dough into a pan lined with parchment paper. Bake at 180°C for 15-20 minutes, or until it turns golden. Allow it to cool completely.
02 - In a pot, stir together the condensed milk, salted butter, brown sugar, glucose syrup, and vanilla extract. Heat while stirring non-stop until the caramel thickens and turns golden. Pour this evenly over the cooled shortbread layer. Chill in the fridge for 2 hours to set.
03 - Gently warm the cream in a small pot, but don’t let it boil. Add the dark chocolate to the cream and stir until melted and smooth. Spread this mixture over the firm caramel layer. For an extra touch, sprinkle a bit of fleur de sel. Pop it back into the fridge to harden.
04 - Once everything is fully set, carefully remove it from the pan and cut into squares or bars. If you want clean edges, warm your knife under hot water, wipe it dry, and then slice.

# Notes:

01 - With their crunchy base and smooth layers, these caramel-chocolate squares—sometimes called 'Millionaire’s Shortbread'—are a crowd-pleaser.
02 - A light sprinkle of fleur de sel enhances the sweet and salty balance beautifully.
03 - Store these treats in an airtight container in the fridge for up to a week.
04 - In a hurry? Pre-made caramel works, but homemade always wins in flavor.

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