• prep: 40 min
• cook: 3 hr
• total: 3 hr 40 min

servings:

When a good ol' American candy bar veers French, it becomes a decadent dessert. Buttery pat-in-pan shortbread takes the place of mass-produced cookies and gets smothered with silken chocolate and from-scratch caramel, rich with fresh cream.

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 1/2 cup sugar
• 1/2 teaspoon fine sea salt
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup heavy cream
• 4 tablespoons unsalted butter, cut into pieces
• 3/4 teaspoon fine sea salt
• 1 3/4 cups sugar
• 1 pound milk, semisweet, and/or bittersweet chocolate (preferably 40–60% cacao), chopped
• 2 tablespoons plus 1 teaspoon coconut or other neutral vegetable oil
• A candy thermometer

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