For the Crust:

  • 10 tablespoons unsalted butter, softened
  • ½ cup white sugar
  • ½ teaspoon kosher salt
  • 1 egg yolk, whisked
  • 1 2/3 cups all-purpose flour


  • Preheat oven to 350° F.
  • Line a 9×9 inch pan with parchment paper making sure the edges of the parchment hang over the sides.
  • In a large bowl combine the butter, sugar and salt with a fork.
  • Add the whisked egg yolk and combine with the fork.
  • Add the flour and, using your hands, combine the dough until it’s flaky. Transfer the dough into the parchment-lined pan and press down with your hands or the bottom of a measuring cup, making a flat and even surface. Refrigerate the dough in the pan for 30 minutes.
  • Once chilled, bake the crust for 25 minutes until lightly browned. Set aside to cool.


For the Salted Caramel Layer:

  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • 12 tablespoons light corn syrup
  • 2 teaspoons sea salt
  • 4 tablespoons white sugar
  • 4 tablespoons heavy cream
  • 1½ teaspoons pure vanilla extract
  • Sea salt flakes to garnish


  • In a medium pot combine the butter, brown sugar, corn syrup, salt, sugar and cream. Bring to a boil and make sure all the sugars are dissolved. Stir for about 5-10 minutes until it’s thick and bubbly. If you have a candy thermometer, the caramel should be about 230 degrees F.
  • Remove from heat and stir in the vanilla extract. Once combined, pour the caramel mixture on top of the shortbread.
  • Refrigerate for at least 4 hours. Then sprinkle with the sea salt flakes and serve.