Step 1

Preheat the oven to 350º Fahrenheit.

Step 2

Grease an 8x8 baking pan with cooking spray. Then line with parchment paper, making sure the parchment paper goes up the sides of the pan so you can easily remove the bars. Spray the parchment paper again lightly.

Step 3

Cream together the butter, vanilla and sugar, for about 3 minutes, until ultra light and fluffy then slowly mix in the flour until combined. It will be a little crumbly, but that's ok.

Step 4

Press the dough into your parchment paper lined baking dish.

Step 5

Use a fork to poke holes all over the surface of the dough. This will prevent the dough from doming while it bakes, helping to make sure you have one flat and even layer for the base.

Step 6

Bake for about 25 minutes or just until it starts to show a hint of being golden brown.

Step 7

When done, lift the parchment paper & cookie layer out of the baking dish and let everything cool on wire racks while you make the caramel layer.

Step 8

Heat a medium saucepan over medium heat and start whisking everything but the vanilla extract together.

Step 9

Keep whisking and be patient while the caramel mixture starts to come to a slow boil.

Step 10

Turn down the heat to a simmer and continue to cook, whisking the entire time. I stirred this for about 20 minutes until it was visibly thickened and had darkened to a perfect caramel color. The temperature should be between 220-225 degrees Fahrenheit.

Step 11

Remove the pan from the heat and mix in the vanilla extract.

Step 12

Place the shortbread back into the baking dish, making sure the parchment paper is positioned correctly.

Step 13

Carefully pour the hot caramel over the cookie layer in one smooth motion.

Step 14

Allow this to cool on on the counter for about 10 minutes, then place in the fridge to cool for about an hour.

Step 15

Place the chocolate chips in a medium size bowl.

Step 16

Heat the heavy cream in the microwave until it is very hot, but not necessarily boiling.

Step 17

Pour the hot cream over the chocolate chips, then cover the bowl with a plate. Allow this to sit for 5 minutes.

Step 18

Then whisk until the chocolate is completely smooth. If it isn't 100% smooth, microwave in 15 second intervals until it is smooth. Then stir in the vanilla extract.

Step 19

Allow the chocolate to cool for a few minutes before pouring over the caramel layer.

Step 20

Smooth out with an offset spatula if needed.

Step 21

Allow the chocolate layer to cool on the counter for 5 to 10 minutes before sprinkling with the finishing salt. If you put the salt on too soon, the salt will dissolve.

Step 22

Let everything cool on the counter for about 1 hour and then cover tightly and refrigerate, ideally for a minimum of 5 hours but for best results overnight.

Step 23

When you are ready to serve, remove the bars from the pan and gently pull away the parchment paper from the sides of the bars.

Step 24

Use a very sharp long knife to slice. Clean the knife off after each slice for perfectly clean cuts.

Step 25

Store in an airtight container.