Serves 1
Directions
- 1Add flour, sugar, cornstarch, and salt to a mixing bowl.
- 2Pour melted butter into the dry ingredients.
- 3Mix until it forms a cookie dough.
- 4Place the dough in a parchment-lined baking sheet.
- 5Spread out and press the dough down until it's nice and compact.
- 6Bake the shortbread in the oven for about 35 minutes or until it's fully cooked and golden brown.
- 7Chop milk and dark chocolate bars.
- 8Add the chopped chocolate to a mixing bowl.
- 9Combine equal parts of butter and brown sugar in a saucepan.
- 10Melt the butter and brown sugar in a saucepan.
- 11Bring the mixture to a boil and let it boil for around 2 minutes.
- 12Cool everything down with heavy cream and whisk it up until it's completely combined.
- 13Add salt, let it cook on high for 2 more minutes, turn down the heat to low, and let it simmer for 6 more minutes.
- 14Pour the glossy caramel sauce over the chopped chocolate and mix until the chocolate is fully melted and it looks like a chocolate sauce.
- 15Pour the chocolate sauce directly onto your cooled shortbread.
- 16Smooth it out and top it with a little bit of flaky salt.
- 17Pop it in the fridge to firm up for 2 to 3 hours.
- 18Cut the shortbread into bars.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp cornstarch
- 0.25 cup sugar
- 0.5 tsp kosher salt
- 1 cup unsalted butter, melted
- 0.75 cup heavy cream
- 0.75 cup light brown sugar
- 0.75 cup unsalted butter
- 0.25 cup dark chocolate
- 0.5 cup milk chocolate
- 1.25 tsp kosher salt
Equipment
mixing bowlbaking sheetovensaucepanwhiskspatulaknifefridge
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