Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 egg yolk
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• Caramel:
• 1 (14oz) can sweetened condensed milk
• 1/2 cup unsalted butter, sliced into pieces
• 1/2 cup Monin Sea Salt Caramel Toffee Sauce
• 1/2 cup brown sugar
• 1/4 cup corn syrup
• 1 tsp vanilla extract
• 1/2 tsp. salt
• Chocolate Ganache:
• 1 1/2 cups milk chocolate chips
• 1/3 cup heavy cream
• Pinch salt

Serving Size: 12 bars.

Instructions

1. Preheat oven to 350°F and line a baking dish with parchment paper and cooking spray.
2. In the bowl of a stand mixer equipped with the paddle attachment, cream the butter, sugar, and salt on medium speed until fluffy and pale. Add the vanilla and egg yolk and beat until fully incorporated. Then gradually add the flour to the mix until just combined.
3. Place the dough into the sprayed pan and spread evenly. Bake for about 20 minutes or until golden brown.
4. While the shortbread bakes, add all the caramel ingredients into a saucepan and whisk until all the ingredients are melted and incorporated. Bring the mix up to 225°F then immediately remove from heat.
5. Pour the caramel over the shortbread, making sure to spread evenly. Let cool for about 10 minutes.
6. While that caramel is cooling, prepare a double boiler for the chocolate ganache. Place all the ingredients into the bowl of double boiler and whisk until fully melted. Pour over the top of the caramel mixture and let sit for 10 minutes.
7. Sprinkle the top with salt and serve immediately or wrap tightly with plastic wrap and store at room temperature.