Caramel Topped Shortbread Bites

Shortbread Layer:

• 10 tbsp. salted butter, melted

• 1/2 cup sugar
• 1/4 tsp. salt
• Zest of half an orange
• 1 egg yolk, whisked
• 1 2/3 cups All Purpose flour

Caramel Topping:

• 14 tablespoons butter
  
• 3/4 cup light brown sugar
• 1/2 cup sugar

• 3/4 cup  light corn syrup
• 2 tsp. sea salt
• 1/4 cup heavy cream
• 1 1/2 tsp. pure vanilla extract
• 1/2 tsp. orange extract
• Sea salt flakes, to top

Directions

Prepare an 8×8 inch pan with parchment paper with the edges of the parchment hanging over two of  the sides. This allows you to remove the bars easily once cooled.

Combine the melted butter, sugar, salt and zest with a fork in a large bowl. Add the yolk and again combine with the fork. Add the flour and stir with a heavy spoon or your hands and combine the dough until it is well combined. Place the dough in the prepared pan and press down evenly with your hands until the pan is covered. Refrigerate for 30  minutes to one hour. Remove and bake at 350 for 25-28 minutes, until very lightly browned. Allow to cool while you are preparing the caramel.

In a heavy bottomed pot, such as enameled cast iron, combine all caramel topping ingredients save for the extracts. Bring to a boil and stir until sugars are dissolved and the mixture is well combined. Using a candy thermometer, watch for the goal of about 230 degrees. Remove from heat and stir in the extracts. Allow to cool for a couple of minutes, then pour over the shortbread base. Sprinkle with sea salt, then refrigerate for several hours. Once chilled, cut into small squares, serve and enjoy!