These cookies deceptively simple to make, and unbelievably delicious. The combination of salty/sweet and buttery is absolutely sublime.
Yield: 24 servings
cup plus 2 Tbsp butter
cup unbleached, all purpose flour
For the shortbread:
Preheat oven to 350.
Cream all ingredients together and press evenly into an 8-inch pan. Bake about 22 minutes, until golden. Let cool.
For caramel:
Mix all caramel ingredients in a saucepan and bring to a boil. Let boil for 5 minutes, stirring constantly. Pour over shortbread layer. Let cool.
For chocolate topping:
Melt chocolate chips and spread over cooled caramel. Sprinkle with sea salt. Chill before cutting.
Sign-in to comment on this recipe.