Shortbread Crust

1. Preheat your oven to 325ºF (163ºC) and line a 8×8 pan with parchment paper. Set aside.
2. In a large bowl, or in the bowl of your stand mixer add the unsalted butter. Using a hand mixeror a stand mixer fitted with paddle attachment, beat the butter on medium speed until smooth. 
3. Add in the sugar and beat on medium speed again until fully combined. The mixture will be light and fluffy at this point. 
4. All in the all-purpose flour and salt. Beat on low speed until thoroughly combined. The mixture will be crumbly.
5. Transfer it to the lined pan and spread it evenly using the back of a spoon or bowl. 
6. Poke holes in the crust using a fork (see photo above). 
7. Bake the shortbread crust at 325ºF (163ºC) for 25-30 minutes until golden brown and allow to cool completely before pouring caramel on top.

Caramel Sauce

1. While the crust is baking, add sugar to a heavy bottomed saucepan and start melting it on medium-low heat. 
2. Stir continuously until all the sugar has completely melted.
3. Add in cubes of butter, around two at a time and stir vigorously. The mixture will bubble when you do so. Repeat until all the butter is incorporated. 
4. Add in the salt and vanilla. Stir vigorously until thoroughly combined. 
5. Lastly, add in around half of the cream and stir vigorously again. The mixture will bubble even more at this point. Remove from heat and add in the other half. Stir again until thoroughly combined. 
6. Transfer to a glass jar and allow to cool completely.  
7. Pour caramel on top of cooled shortbread crust and spread it evenly towards the edges using an offset spatula. 
8. Transfer your pan to the refrigerator and allow it to chill for atleast 2 hours or until the caramel is completely set.
9. You can even double the caramel recipe and store the leftover sauce in the refrigerator in an airtight container, preferably a glass jar for upto 3 weeks! 

Chocolate Ganache

1. In a medium bowl, add chopped chocolate. Microwave it in 15-20 second intervals stir vigorously in between. Repeat until the chocolate has completely melted.
2. In another small bowl, add the cubed butter. Heat it in the microwave for around 30 seconds or until completely melted.
3. Add the melted butter to the melted chocolate and mix using a silicone spatula until completely combined. You will have a smooth and silky ganache. Allow to cool slightly. 

Assembly

1. Cut the chilled crust into bars. You will get around 14-16 bars.
2. Take each bar and dip it in the chocolate ganache. Transfer to a parchment paper or a wire rack immediately.
3. Dip all bars and transfer them to the refrigerator until set around 20 minutes.
4. Transfer the remaining chocolate ganache to a disposable piping bag. Cut a small hole in the front and drizzle with extra chocolate ganache if desired.
5. Lastly, sprinkle with flaky sea salt and enjoy!