Instructions
- CRUST: In a large bowl, combine browned butter with flour, sugar and sea salt. Mix until you have a firm, crumbly mixture, then press tightly into the bottom of a lined 8×8 inch baking pan. Bake crust at 350 for 25 minutes or until just starting to brown. Remove and set aside to cool.
- CARAMEL: Add brown sugar, Eagle Brand sweetened condensed milk, peanut butter, maple syrup, butter, vanilla and sea salt to a saucepan over medium heat. Cook until just starting to simmer, about 3-4 minutes. Whisk to combine everything until you have a thick, smooth mixture, then remove and set aside. Pour caramel overtop of your cooled shortbread crust and spread evenly. Place in the freezer for at least 30 minutes to firm up.
- CHOCOLATE: Melt chocolate in the microwave or over a double boiler and whisk until smooth. Pour chocolate over the cooled caramel and spread, then top with flakey sea salt and place back in the freezer for at least 2 hours or overnight to set.
- FREEZE & SERVE: Once set, let bars sit out of the freezer for 5 minutes, then slice into 16 squares. Store in the freezer (they will melt at room temp) and enjoy.
Credit: Emma Kula @kulas_kitchen
