Chocolate-Caramel Shortbread Bars

Ingredients

• 0.5 cup butter 
• 1 cup butter softened
• 10 servings chocolate ganache 
• 0.5 cup plus light
• 2 cups flour all-purpose
• 1 cup heavy cream divided
• 10 servings kosher salt 
• 1 cup powdered sugar 
• 0.3 teaspoon salt 
• 1 cup sugar 
• 2 teaspoons vanilla extract divided

Equipment

• bowl
• oven
• pot
• baking pan
• hand mixer
• aluminum foil
• offset spatula
• candy thermometer

Directions

1. Beat butter in a medium bowl with an electric mixer until creamy. Beat in powdered sugar and 1 teaspoon vanilla extract.
2. Combine flour and salt in a medium bowl; gradually beat into butter mixture.
3. Press dough into a greased, aluminum foil-lined 9- x 9-inch baking pan.
4. Bake at 350 for 23 to 25 minutes. Set aside.
5. Combine sugar, 1/2 cup heavy cream, corn syrup, and butter in a 2-quart heavy pot. Cook over medium-low heat, stirring often, until butter melts and sugar dissolves. Increase heat to medium, and bring to a boil. Boil, without stirring, until mixture reaches 238 (just past soft ball stage) on a candy thermometer.
6. Combine remaining 1/2 cup cream and remaining 1 teaspoon vanilla extract; carefully pour into sugar mixture. (
7. Mixture will bubble.) Boil until mixture returns to 23
8. Pour over shortbread crust.
9. Let stand at room temperature or refrigerate until caramel is firm.
10. Pour Chocolate Ganache over caramel, smoothing with an offset spatula.
11. Sprinkle with sea salt.
12. Let stand in a cool place until chocolate is firm.
13. Cut into bars.