I have a deep love for all things salted caramel, and these bars are no exception.
The salted caramel layer needs plenty of time to set, so be sure to let it cool and set completely before cutting into it. Otherwise this treat tastes just as good eating it with a spoon out of the pan.

Ingredients

For the Crust:
10 tablespoons unsalted butter, softened
1/2 cup white sugar
1/2 teaspoon kosher salt
1 egg yolk, whisked
1-2/3 cups all-purpose flour

For the Salted Caramel Layer:
1 cup unsalted butter
1 cup light brown sugar
12 tablespoons light corn syrup
2 teaspoons sea salt
4 tablespoons white sugar
4 tablespoons heavy cream
1-1/2 teaspoons pure vanilla extract
sea salt flakes to garnish

Directions

For the Crust:
1. Preheat oven to 350 degrees F.
2. Line a 9x9-inch pan with parchment paper making sure the edges of the parchment hang over the sides. (This will make removing the bars easier.)
3. In a large bowl combine the butter, sugar and salt with a fork.
4. Add the whisked egg yolk and combine with the fork.
5. Add the flour and using your hands, combine the dough until it's flaky. Transfer the dough into the parchment-lined pan and press down with your hands or the bottom of a measuring cup, making a flat and even surface. Refrigerate the dough in the pan for 30 minutes.
6. Once chilled, bake the crust for 25 minutes until lightly browned. Set aside to cool.

For the Salted Caramel Layer:
1. In a medium pot combine the butter, brown sugar, corn syrup, salt, sugar and cream. Bring to a boil and make sure all the sugars are dissolved. Stir for about 5-10 minutes until it's thick and bubbly. If you have a candy thermometer, the caramel should be about 230 degrees F.
2. Remove from heat and stir in the vanilla extract. Once combined, pour the caramel mixture on top of the shortbread.
3. Refrigerate for at least 4 hours. Then sprinkle with the sea salt flakes and serve.