- 1 ½ sticks unsalted butter, room temperature
- ¾ cup confectioners’ sugar
- 1 tablespoon vanilla bean paste
- 1 large egg
- 2 cups all-purpose flour
- 2 tablespoons finely ground cornmeal
- ½ teaspoon kosher salt
- 1 batch homemade caramel or store bought
- 18 ounces carob or dark or milk chocolate chips
- 2 tablespoons vegetable shortening
- Make the shortbread. Preheat oven to 350 degrees F. Line an 8-inch square pan with parchment paper, leaving overhang for easy removal later.
- In a large bowl, cream the butter, sugar, and vanilla bean paste until light and fluffy. Beat in the egg. Add the flour, cornmeal, and salt and mix until a stiff dough is formed. Spread into the bottom of the prepared pan in an even layer.
- Bake shortbread 20-25 minutes, until golden brown around the edges and mostly set.
- While the shortbread bakes, make the caramel or warm the store-bought caramel. Pour the hot caramel over the slightly cooled shortbread. Refrigerate for at least 4 hours and up to overnight until completely chilled.
- Once the caramel and shortbread are chilled, cut into long, thin bars. Melt the carob or chocolate with the shortening in a microwave safe bowl in the microwave in 30 second increments, stirring in between, until fully melted. I recommend doing this in two batches.
- Carefully dip each of the bars in the chocolate and use a spoon or your fingers to coat completely. Set on a parchment lined baking sheet to set. Once all bars are set, serve or store in an airtight container in the refrigerator for up to 1 week.
Shortbread base adapted from Ashley Rodriguez via Craftsy
- Prep Time: 30 minutes
- Cook Time: 25 minutes