Crust<\/strong><\/p>\n 1\/4 cup sugar<\/p>\n 1\/2 cup salted butter<\/p>\n 1 1\/2 cups<\/p>\n 1 Tbs milk<\/p>\n pinch of salt<\/p>\n Caramel<\/strong><\/p>\n 3\/4 cup salted butter<\/p>\n 1\/2 cup sugar<\/p>\n 3 Tbs light corn syrup<\/p>\n 14 ounce can sweetened condensed milk<\/p>\n 1 tsp vanilla<\/p>\n Chocolate Topping<\/strong><\/p>\n 1\/3 cup semi-sweet chocolate chips<\/p>\n 1\/4 cup white chocolate chips<\/p>\n Large Crystal Salt<\/p>\n Continue Reading in next page<\/em><\/strong><\/span><\/p>\n Preheat oven to 350 degrees<\/p>\n In a mixing bowl, cream together 1\/2 cup butter and 1\/4 cup sugar<\/p>\n Mix in flour and milk and salt. It will look very crumbly.<\/p>\n Prepare an 8 x 8 baking pan by spraying it and lining it with parchment paper<\/p>\n Bake for 20 minutes, remove from the oven and let cool completely<\/p>\n In a heavy pan mix together 3\/4 cup salted butter, 1\/2 cup sugar, 3 Tbs light corn syrup, vanilla, and a can of sweetened condensed milk<\/p>\n Stir continuously, bring to a boil, and continue stirring until it turns a golden brown (about 6-8 minutes).<\/p>\n Pour over the top of the cooled shortbread crust In a microwave safe bowl, melt the white chocolate chips in 30 second intervals, and drizzle over using a spatula to make swirls, then sprinkle on some large crystal salt (optional)<\/p>\n Let cool completely, and then cut into bars for serving.<\/p>\n Can be stored for a week in an airtight container.<\/p>\n Calories: 447kcal | Carbohydrates: 51g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 63mg | Sodium: 219mg | Potassium: 181mg | Sugar: 38g | Vitamin A: 680IU | Vitamin C: 0.8mg | Calcium: 114mg | Iron: 1.1mg<\/p>\n\n Instructions :<\/h2>\n
\nIn a microwave safe bowl, melt the semi-sweet chocolate chips in 30 second intervals and spread over the caramel<\/p>\nNutrition<\/h2>\n