Step 1

In a bowl mix together the flour, salt, and sugar.

Step 2

Melt your butter and pour it over your dry ingredients.

Step 3

Mix the dough until you don't see anymore flour. Be careful not to over mix.

Step 4

Pre heat your oven to 350 degrees.

Step 5

Line a 9x9 baking pan with parchment paper. Be sure to leave a generous lip of parchment on the sides so you can lift your bars out of the pan later.

Step 6

Press the short bread dough evenly into the pan.

Step 7

Bake in the oven for 20 minutes. Your short bread should be lightly golden on the edges.

Step 8

Take it out of the oven a let it cool while you make your caramel.

Step 9

In a sauce pan combine your sweetened condensed milk, butter, brown sugar, corn syrup, salt, and heavy whipping cream.

Step 10

On a medium heat mix your caramel casually but continuously with a whisk until it reaches 235 degrees on a food thermometer. This will take several minutes depending on how high your heat is. Take your time with this and always keep the caramel moving. This caramel will go from fine to burnt real fast.

Step 11

Once your caramel reaches 235 degrees take it off the heat and stir in your vanilla extract.

Step 12

Pour your caramel over the short bread crust and spread it out evenly. Do this as fast as possible because the caramel will be trying to set up.

Step 13

Once you have it all evened out in the pan crack some sea salt on top while the caramel is still hot. Less is more when it comes to topping it with salt. So if you aren't sure just do a little to be safe. You can add more salt next time if you want it saltier.

Step 14

Let the bars cool completely then lift them out of the pan using the parchment paper and cut them into pieces. It helps if the knife is a little warm.

Step 15

Now its time to enjoy!