Chocolate Caramel Shortbread

INGREDIENTS

For the shortbread layer 8 tablespoons (112 g) unsalted butter, at room temperature

1/3 cup

packed light brown sugar

1/8 tsp

kosher salt

1 cup

(140 g) all purpose gluten free flour (I used Better Batter)

1/4 tsp

xanthan gum (omit if your blend already contains it)

1/4 cup

cornstarch

For the caramel layer 8 tablespoons (112 g) unsalted butter, chopped

1 1/4 cups

packed light brown sugar

1/2 cup

light corn syrup

7 oz

sweetened condensed milk

For the chocolate layer 12 ounces bittersweet, dark or milk chocolate, chopped

3/4 cup

heavy whipping cream

Coarse salt, for finishing (optional)