This is actually my spouse’s recipe, and they made the batch in the photo. But it’s delicious and I want to have the recipe on hand so I can try to make it in the future. This should work just as well with gluten-y flour if you don’t need a gluten-free variety. The original version can be found here.

The hardest part about this recipe seems to be making the caramel, which frankly scares me, but I need to work on my caramel skills someday. This batch turned out a bit soft, but it held together with the shortbread and chocolate deliciously.

Allow yourself plenty of time to make this, or even a couple days. Each layer will need to cool completely before you can add the next layer.

Shortbread:
1 cup butter, room temperature
1/3 cup white sugar
1/3 cup brown sugar
1 large egg yolk
1/2 teaspoon vanilla
1/2 teaspoon salt
2 cups gluten-free 1:1 flour

Caramel:
1 cup butter
1 cup brown sugar
2 12-ounce cans sweetened condensed milk
1/2 cup corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract

Chocolate:
12 ounces dark chocolate, chopped
1/3 cup heavy cream
Optional: flake salt (for garnish)

Preheat the oven to 350°F. Spray a 9×13-inch baking pan with cooking spray. Line with parchment paper if desired.

Shortbread layer: Beat the butter until well creamed. Add the sugars and mix until light and fluffy.

Add the egg yolk, vanilla extract, and salt. Mix until well combined, scraping down the bottom and sides of the bowl halfway through.

Slowly add the gluten-free flour while running the mixer on low speed. Mix until just combined.

Press the dough into an even layer in the pan. Bake for 25-27 minutes, until golden brown.

Let the shortbread cool completely before topping it with the caramel.

Caramel layer: In a medium saucepan, combine butter, brown sugar, sweetened condensed milk, corn syrup, and salt over medium heat.

Whisk constantly until the butter is melted and everything is well combined. Continue whisking constantly until the mixture starts to boil. This is going to take a while, but don’t rush it by turning up the heat.

Once the mixture reaches a boil, reduce the heat to a simmer and keep stirring. Continue cooking and stirring for about 10-15 minutes, until the caramel turns a rich golden color and thickens, about 225F. It should start to pull away from the sides of the pan as you stir.

Remove from heat and stir in vanilla extract.

Pour the caramel over the shortbread crust, using a knife or spatula to spread it evenly if needed.

Allow to cool at room temperature for several hours or in the refrigerator for 1 hour before topping with chocolate.

Chocolate layer: Place the chocolate in a bowl. Microwave the heavy cream until simmering, about 1 minute.

Pour the hot cream over the chocolate and let sit for 30 seconds. Mix until smooth. If the chocolate still isn’t melted, microwave for short increments, stirring after each increment until completely melted and smooth.

Pour the chocolate over the caramel and smooth into an even layer.

Chill for at least 1 hour before slicing. Top with flaky salt once the chocolate has set.