INGREDIENTS
Shortbread
3 sticks
unsalted butter, room temperature
1 cup
granulated sugar
1 tsp
vanilla
3 1/2 cups
all purpose flour
1/4 tsp
salt
Caramel
1 cup
white sugar
1/2 cup
packed brown sugar
1/2 cup
light corn syrup
1/2 cup
evaporated milk
1 cup
heavy cream
1 stick
unsalted butter
1 tsp
vanilla extract
Chocolate Coating
about 24 ounces of good quality semisweet chocolate
2 tbsp
neutral oil (I used canola, but vegetable and shortening will work just as well)
fleur de sel for sprinkling