Contributed by Rachel & Brendan

For the shortbread layer:

• 10 Tbsp unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 tsp salt
• 1 egg yolk
• 1 2/3 cups flour

For the caramel:

• 1 cup unsalted butter
• 1 cup light brown sugar
• 3/4 cup light corn syrup
• 2 tsp sea salt, plus more for sprinkling on top
• 4 Tbsp sugar
• 4 Tbsp heavy cream
• 1 1/2 tsp vanilla extract

Line an 8×8″ pan with parchment paper, leaving some hanging over the sides to make removal easier.

In a large bowl, combine the butter, sugar & salt with a pastry cutter or fork. Add the egg yolk, continue mixing.

Add the flour & use your hands to combine the dough until coarse crumbs form. Transfer the dough into the prepared pan & press it down into one even layer.

Refrigerate for 30 minutes. Preheat oven to 350 degrees & bake for 25 minutes, until slightly golden brown. Set aside to cool.

For the caramel, combine the butter, brown sugar, corn syrup, salt, sugar & heavy cream. Bring to a boil & stir for about 5-10 minutes until caramel reaches the “soft ball stage” at around 230 degrees.

Remove from heat, stir in the vanilla & pour caramel over the shortbread.

Refrigerate for at least 3 hours, then sprinkle with sea salt & cut into squares. Store caramels in the fridge until you’re ready to eat them.