👩🍳 Instructions:
1. Make the Shortbread Base:
- Preheat oven to 350°F (175°C).
- Line a 9×13-inch pan with parchment paper.
- Mix flour, sugar, and butter until crumbly.
- Press evenly into the bottom of the pan.
- Bake for 18–20 minutes, until lightly golden.
2. Make the Caramel Filling:
- In a saucepan, combine sweetened condensed milk, butter, brown sugar, and corn syrup.
- Cook over medium heat, stirring constantly, for 6–8 minutes, until the mixture thickens and turns golden.
- Remove from heat and stir in vanilla extract.
- Pour over the baked crust and spread evenly.
3. Add Nuts and Chocolate:
- Sprinkle chopped nuts over the caramel layer.
- Let cool slightly (about 5 minutes), then sprinkle chocolate chips on top.
- Wait a few minutes for the chocolate to soften, then spread it evenly with a spatula.
4. Chill and Serve:
- Let the bars cool completely, then refrigerate for 1–2 hours to set.
- Cut into squares or bars.
💛 Ashley’s Tips:
- Toast the nuts first — it makes them extra flavorful and crunchy.
- Sprinkle a pinch of flaky sea salt over the melted chocolate for a salted caramel twist.
- These bars keep well in the fridge for up to a week (if they last that long!).
Would you like me to share a no-bake version of these bars next — one that’s just as gooey and rich but takes only 10 minutes to make?
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