Brown Butter Caramel Slices

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line an 18cm square baking pan with parchment paper.

   Tip: Optional: use a silicone mat for easy cleanup

2. 2

   In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma.

   Tip: Watch carefully to avoid burning.

3. 3

   Remove the brown butter from the heat and let it cool slightly. Stir in the granulated sugar until well combined.

   Tip: Use a silicone spatula for easy scraping.

4. 4

   Add the heavy cream to the brown butter mixture and stir until smooth. Bring the mixture to a simmer and cook for 2-3 minutes, or until thickened.

   Tip: Be careful not to boil the caramel.

5. 5

   Stir in the caramel sauce until well combined. Remove from heat and let cool slightly.

   Tip: Use a thermometer to check the temperature.

6. 6

   In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

   Tip: Use an electric mixer for a lighter texture.

7. 7

   Gradually add the flour to the butter mixture, stirring until just combined. Stir in the sea salt.

   Tip: Be gentle to avoid developing the gluten.

8. 8

   Press the shortbread mixture into the prepared baking pan.

   Tip: Smooth the top with a spatula.

9. 9

   Pour the brown butter caramel mixture over the shortbread base.

   Tip: Use a spatula to spread evenly.

10. 10

    Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

    Tip: Stir until smooth and glossy.

11. 11

    Pour the melted chocolate over the caramel layer.

    Tip: Use a spatula to spread evenly.