So here's an easy little shortbread crust as it cools down:
Then we mix up the sugar & water until it turns amber (I think this is where I didn't cook long enough because mine's not nearly as glossy as Martha's) meanwhile making sure not to allow sugar crystals to form on the side:
Then I poured the sugar/water/cream/butter mixture on top of the chocolate:
Finally after 10 minutes of cooling, I poured the liquid overtop of the shortbread:
And let it cool to this:
And the final touch, some sea salt (or fleur de sel if you're really swanky - or happen to have it on hand, which I didn't):
I can't even begin to describe how much the salt adds to this chocolate & caramel goodness. If you haven't tried it, you really must! It's delicious AND a wonderful holiday treat for anyone who enjoys some Christmas baking.
Again, check HERE for the full recipe!