1/2 C salted butter + 2 tbsp, melted
1/2 C sugar
pinch of salt
1 egg yolk
1 2/3 C flour
1. Line an 8x8 baking dish with parchment (cut it long and let it hang over the sides to help with removal later). Combine butter, sugar and salt in a bowl. Add egg yolk and mix again. Add flour and stir until just combined (do not overwork). Press into the prepared dish and refrigerate for 30 minutes.
2. After the dough has set, bake in a 350 degree oven for about 28 minutes or until barely brown. Let cool.
salted caramel topping
1 C salted butter
1 C brown sugar
12 tbsp corn syrup
1 tsp kosher salt
4 tbsp heavy cream
2 tsp pure vanilla extract
fleur de sel or sea salt flakes for sprinkling
1. Combine all ingredients except for vanilla and fleur de sel in a pot. On medium-high heat, all ow mixture to come to a boil, stirring occasionally. When at a boil continue to stir until the mixture reaches 230 degrees on a candy thermometer.
2. Remove from heat and add the vanilla. Stir to combine. Pour caramel over the cooled shortbread. Place in the fridge for 30 minutes then sprinkle with fleur de sel and allow to cool completely before cutting and serving.