Shortbread Layer

Preheat oven to 325* Line a 8 x 8 pan with parchment

Place all the ingredients in the bowl of a food processor. Pulse until well combined. This shortbread mix will be crumbly. Pat down in the 8 x 8 parchment line pan. Bake 12 – 15 minutes until golden. Remove from the oven and allow to cool as you make the caramel layer.

Caramel Layer

Combine all the ingredients in a medium sauce pan, and cook over medium heat. Grab your self a wooden spoon and start stirring. Once you start achieving the big bubbles and foam add the candy thermometer to the side of the pan. Cook over medium heat until the caramel reaches 248* degrees. DO NOT turn up the heat to reach the temperature sooner. You will end up with burnt caramel on the bottom of the pan. Once the caramel has reached 248* remove from the heat. The caramel may look oily from the butter, not to worry just continue stirring while the caramel is cooling and you will notice the caramel smooth out. Pour the caramel over the shortbread crust. Allow this to cool about 15 – 20 minutes on the countertop, then refrigerate 45 minutes before adding the chocolate layer.

Chocolate Layer

Combine the chocolate, butter and corn syrup in a heat proof bowl. Set over a pan of simmering water. Melt the chocolate and butter over the simmering water stirring often. Once the chocolate sauce is melted and nice and smooth remove from the simmering water and pour over the caramel layer. Allow to cool 15  minutes then sprinkle the flaked sea salt over the top. You may cool on the countertop or place in the refrigerator for the chocolate to harden and set up. Allow to chill several hours before serving.

Serving

Take a butter knife and run around the edges of the pan. Picking up the parchment lift the whole block of chocolate caramel out of the pan. With a large knife cut to desired size of squares or rectangles. Remember this is rich, so smaller squares work well.