Ingredients

• 10 ounces shortbread cookies
• 1 cup butter , divided
• 1 , 14-ounce
• 6 tablespoons brown sugar
• 0.25 teaspoons salt
• 10 ounces dark chocolate chips
• 0.5 teaspoons sea salt , optional

Instructions

1. 1 Gather all ingredients. Grease a 9x9-inch square baking pan and line with parchment paper so parchment paper overhangs edges by 1-inch.
2. 2 Pulse cookies in a food processor until fine crumbs form.
3. 3 Meanwhile, melt 1/2 cup butter and add to the cookie crumbs in the food processor; pulse until combined.
4. 4 Press crumb mixture firmly and evenly into the bottom of the prepared baking pan using the flat bottom of a measuring cup or glass. Refrigerate for 30 minutes.
5. 5 Meanwhile, combine 6 tablespoons butter, sweetened condensed milk, brown sugar, and salt in a saucepan. Cook over medium-high heat until boiling, stirring often.
6. 6 Reduce heat to medium. Cook, stirring continuously, until a candy thermometer reads 230 to 235 degrees F (110 to 113 degrees C) or until thickened and darkened in color, 6 to 8 minutes. Pour caramel over the chilled shortbread base and spread evenly. Refrigerate for 2 hours.
7. 7 Once caramel has chilled, combine dark chocolate chips and remaining 2 tablespoons butter in a microwave safe bowl.
8. 8 Microwave chocolate on High until melted and smooth, 1 to 2 minutes, stirring every 20 seconds. Spread melted chocolate mixture evenly over the chilled caramel layer.
9. 9 Sprinkle with coarse sea salt after standing for 10 minutes, if desired. Refrigerate until set, about 1 hour.
10. 10 Remove from the pan, place on a cutting board, and let stand for 30 minutes.
11. 11 Cut into 24 bars.

Nutrition per serving