INGREDIENTS

For the shortbread

3/4 cup organic butter, softened
1/4 cup Wholesome Organic Cane Sugar
1/2 tsp organic vanilla extract
1 1/2 cup unbleached all-purpose flour
1/4 tsp salt

For the salted milk caramel

2 cups Wholesome Organic Dark Brown Sugar
4 tbsp Wholesome Organic Light Corn Syrup
1 1/2 cups evaporated milk
1/2 tsp organic vanilla extract
1 tsp sea salt

For the chocolate topping

2 cups Fair Trade bittersweet chocolate chips

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INSTRUCTIONS

Shortbread: In a mixer with paddle attachment whip butter and organic sugar at medium speed. Add vanilla and slowly incorporate flour and salt. Once mixture comes clean off the sides of the bowl, remove from mixer and wrap in plastic. Chill for 20 minutes. Press mixture into a greased brownie pan to make a crust. Bake at 325°F for 20 minutes and set aside.

Salted Milk Caramel: In a pot, combine organic dark brown sugar and organic light corn syrup and cook until it registers 280°F with a candy thermometer or for about ten minutes at medium heat. Add evaporated milk and stir until foaming subsides. Add vanilla and continue stirring until mixture reaches a fudge-like consistency. Pour caramel over shortbread and chill in the refrigerator.

Chocolate Topping: Melt chocolate in a metal bowl over simmering water and pour over caramel and shortbread. Chill again until chocolate is firm. Warm bottom of the pan and cut edges to remove from baking dish and cut.

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Recipe Source: Chef David Cordúa of Cordúa Restaurants