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. … Continue reading Salted Caramel Shortbread