Ingredients
For the shortcrust pastry base:
1/2 cup unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1/4 cup powdered sugar
1/4 teaspoon salt
1 cup all-purpose flour
For the fudge topping:
16 ounces semisweet chocolate, finely chopped
(1) 14-ounce can sweetened condensed milk
2 1/2 tablespoons unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract
1/2 cups salted Caramel Sauce
1/2 cup toasted walnuts, coarsely chopped
1 teaspoon sea salt flakes
Instructions
For the shortcrust pastry base:
Preheat the oven to 350 degrees (F). Line a 20 x 20 cm baking tin with baking paper so that two sides overlap. Spray the parchment (and any exposed pans) with nonstick baking spray. put aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, beat butter, vanilla extract, powdered sugar and salt until light and fluffy. about 2 to 3 minutes. Gradually add the flour and stir until well combined.The mixture will be a little crumbly.
Pour the mixture into the prepared pan and spread it into an even layer (or press firmly if necessary). Bake 14 to 15 minutes or until lightly browned. Allow to cool while you prepare the fudge topping.
For the fudge topping:
In a microwave-safe bowl, mix the chopped chocolate, condensed milk and butter.Microwave uncovered on low in 30 second increments, stirring between each increment, until chocolate is completely melted. Stir the mixture until smooth. Add vanilla extract. Spread the mixture over the shortbread cookies and smooth it with a spatula until it forms an even layer. Pour salted caramel over chocolate mixture, then sprinkle with toasted pecans. Refrigerate until solid; about 2 hours.Cut into small squares and se