Caramel Apple Shortbread Bars

INGREDIENTS

For the shortbread base:

10 tbsp

unsalted butter, at room temperature (I used Plugra)

1/2 cup

granulated sugar

1/2 tsp

salt

egg yolk

1 2/3 cups

all-purpose flour

For the Apples:

1 tbsp

unsalted butter

apple, peeled, cored, and diced

1 tbsp

brown sugar

For the Caramel Base:

1 cup

unsalted butter (I used Plugra)

1 cup

light brown sugar

3/4 cup

Lyle’s Golden Syrup (or light corn syrup)

2 tsp

salt

4 tbsp

granulated sugar

4 tbsp

heavy cream

1 1/2 tsp

vanilla bean paste (or extract)