Ingredients
Crust
1/4 cup sugar
1/2 cup salted butter
1 1/2 cups
1 tablespoon of milk
pinch of salt
Caramel
3/4 cup salted butter
1/2 cup sugar
3 tablespoons light corn syrup
14 ounces sweetened condensed milk
1 teaspoon vanilla
chocolate filling
1/3 cup semi-sweet chocolate chips
1/4 cup white chocolate chips
large crystal salt
Instructions
Preheat the oven to 350 degrees
In a mixing bowl, cream together 1/2 cup butter and 1/4 cup sugar
Mix flour and milk and salt. It will look very crumbly.
Prepare an 8 x 8 pan by spraying it and lining it with parchment paper
Bake for 20 minutes, remove from oven and let cool completely
In a heavy-bottomed saucepan, combine 3/4 cup salted butter, 1/2 cup sugar, 3 tablespoons light corn syrup, vanilla, and a can of sweetened condensed milk
Stir continuously, bring to a boil and continue to stir until it turns golden brown (about 6-8 minutes).
Pour over the cooled shortcrust pastry
In a microwave safe bowl, melt the semi-sweet chocolate chips at 30 second intervals and spread over the caramel
In a microwave safe bowl, melt the white chocolate chips at 30 second intervals and drizzle with a spatula to make swirls, then sprinkle with coarse crystal salt (optional)
Cool completely, then cut into bars to serve.
Can be stored for a week in an airtight container.
Nutrition
Calories: 447kcal | Carbohydrates: 51g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 63mg | Sodium: 219mg | Potassium: 181mg | Sugar: 38g | Vitamin A: 680 IU | Vitamin C: 0.8mg | Calcium: 114mg | Iron: 1.1mg