Step 1

Pre-heat oven to 350 degrees and line a 9-by-9-inch pan with parchment paper with the edges of the parchment hanging over the sides. This will make removing the bars easier.

Step 2

In a large bowl combine the butter, sugar and salt with a fork.

Step 3

Add the yolk and combine with the fork.

Step 4

Now add the flour and using your hands, combine the dough until its flaky.

Step 5

Transfer the dough into the parchment lined pan and press down with your hands or the bottom of a measuring cup.

Step 6

Refrigerate this for 30 minutes.

Step 7

Once chilled, bake for 25 minutes until lightly browned.

Step 8

While the shortbread is baking, place the apples, butter, and sugar in to a medium saucepan.

Step 9

Bring to a boil and then let simmer until apples become soft.

Step 10

Once shortbread is baked, remove and set aside to cool on a wire rack.

Step 11

In a large pot combine the topping butter, brown sugar, Lyle’s Golden Syrup, salt, sugar and cream.

Step 12

Bring to a boil.

Step 13

Stir for about 5-10 minutes until its thick and bubbly. If you have a candy thermometer - the caramel should be about 248 degrees.

Step 14

Remove from heat, stir in vanilla bean paste and fold in the cooked apples.

Step 15

Pour on top of the shortbread.

Step 16

Refrigerate for 2-4 hours.

Step 17

Slice while still cold. Keep in the refrigerator.