I concocted these from 3 recipes - I could've eaten the entire pan
Shortbread Crust
• 2 sticks butter
• 3/4 cup granulated sugar
• 2 egg yolks
• 1 3/4 cups flour
Caramel Layer
• ½ cup (1 stick) unsalted butter
• 1/3 cup brown sugar
• 2 Tbsp Light corn syrup
• 1 Tbsp Vanilla extract
• Pinch of salt
• 1 (14 oz.) can sweetened condensed milk
Chocolate Ganache
• 1 cup heavy whipping cream
• 2 ½ cups semi sweet chips
Crust: Mix first 4 ingredients. Press 1/2 batter into greased 9x13pan. Bake at 350 until edges are just lightly browned
Caramel Layer: Place all the ingredients except for the sweetened condensed milk into a saucepan and stir over gentle heat until the butter has melted and the sugar has dissolved. Add the condensed milk and increase the heat, stirring frequently and being careful not to let the base of the mixture seize. Bring to a boil, stirring occasionally, until the mixture has thickened and turned a deep golden color. Remove the pan from heat and let cool slightly. Pour the warm caramel over the crust and let cool completely (I put it in the fridge to cool).
Chocolate Ganache: Bring the heavy whipping cream to a boil; turn off heat. Add chocolate chips and let sit 5 minutes. Stir until completely blended. Pour over cooled and firmed caramel (I did all 3 layers in stages).
Shortbread Crust
• 2 sticks butter
• 3/4 cup granulated sugar
• 2 egg yolks
• 1 3/4 cups flour
Caramel Layer
• ½ cup (1 stick) unsalted butter
• 1/3 cup brown sugar
• 2 Tbsp Light corn syrup
• 1 Tbsp Vanilla extract
• Pinch of salt
• 1 (14 oz.) can sweetened condensed milk
Chocolate Ganache
• 1 cup heavy whipping cream
• 2 ½ cups semi sweet chips
Crust: Mix first 4 ingredients. Press 1/2 batter into greased 9x13pan. Bake at 350 until edges are just lightly browned
Caramel Layer: Place all the ingredients except for the sweetened condensed milk into a saucepan and stir over gentle heat until the butter has melted and the sugar has dissolved. Add the condensed milk and increase the heat, stirring frequently and being careful not to let the base of the mixture seize. Bring to a boil, stirring occasionally, until the mixture has thickened and turned a deep golden color. Remove the pan from heat and let cool slightly. Pour the warm caramel over the crust and let cool completely (I put it in the fridge to cool).
Chocolate Ganache: Bring the heavy whipping cream to a boil; turn off heat. Add chocolate chips and let sit 5 minutes. Stir until completely blended. Pour over cooled and firmed caramel (I did all 3 layers in stages).