INGREDIENTS
For the shortbread layer:
2 cups
all-purpose flour
2 tsp
baking powder
1/4 tsp
salt
1 cup
unsalted butter, at room temperature
1/2 cup
sugar
For the caramel layer:
1 cup
unsalted butter, cut into pieces
1 cup
sugar
4 tbsp
light corn syrup
2 14 ounce cans
sweetened condensed milk
For the chocolate layer:
8 oz
semisweet or bittersweet chocolate, finely chopped
1 tsp
light corn syrup
1/2 cup
unsalted butter, cut into pieces
Fleur de sel or sea salt, for sprinkling