555 per serving
- 1 cup salted butter, at room temperature (for shortbread)
- 1/2 cup sugar, (for shortbread)
- 2 cup all-purpose flour, (for shortbread)
- 1 cup salted butter, (for toffee)
- 1 cup sugar, (for toffee)
- 1 can sweetened condensed milk, (for toffee)
- 3 tablespoons maple syrup, (for toffee)
- 1 bag good-quality bittersweet chocolate chips, 10 ounce bag (for toffee)
- sea salt, optional
Preheat oven to 350F. In the bowl of a stand mixer fitted with a beater blade (or with an electric mixer), cream the butter and sugar together on medium speed until light and fluffy, about 3-5 minutes. Add the flour and beat on low speed until crumbly, making sure not to over-mix the dough. Press into the bottom of an 8 x 11-inch baking dish and cook for 18 to 20 minutes, or until light golden brown.
Combine the butter, sugar, condensed milk, and maple syrup in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Once the mixture is boiling, continue to stir until it is thick and golden brown (but not burned), about 5-7 minutes. Pour over the cooked shortbread and allow to set at least an hour or as long as overnight. (If you love caramel flavor, use all of the sauce, or use less for a thinner layer.)
Melt the chocolate chips in a small saucepan over low heat. Spread over the cooled caramel layer, sprinkle with sea salt (if using), and cool completely. Cut into squares before serving.