Carmel Topped Shortbread Bites

Colleen's Take: "I had another one of my epic Pinterest Parties, it was a great casual get together of my friends & the best part was everyone brought a recipe they had been dying to try out from Pinterest. I tried Carmel Topped Shortbread Bites with Sea Salt. While in theory I was excited I didn't actually realize I was going to have to make carmel and it scared the sh*t out of me. I had to buy a candy thermometer and everything (did I mention I am baking challenged?) But I did successful make the shortbread and carmel, I didn't give it enough time in the fridge before my party (about 4 hours) so it kinda spread out after I cut into it but the next day it was still pretty good. I just don't like the 3 sticks of butter that it takes (not to mention the 3 cups of sugar!!) I ended up throwing out the leftovers that you see in the picture. I guess you could call this recipe a eye appealing FAIL! But if salted carmel is your thing try it out, but be warned it does have a very orangey flavor"

Shortbread Layer:

• 10 tbsp. salted butter, melted
• 1/2 cup sugar
• 1/4 tsp. salt
• Zest of half an orange
• 1 egg yolk, whisked
• 1 2/3 cups All Purpose flour

Caramel Topping:

• 1/2 cup sugar
• 3/4 cup light brown sugar
• 3/4 cup corn syrup
• 14 tablespoons butter
• 2 tsp. sea salt
• 1/4 cup heavy cream
• 1 1/2 tsp. pure vanilla extract
• 1/2 tsp. orange extract
• Sea salt flakes, to top

Directions

Prepare an 8×8 inch pan with parchment paper with the edges of the parchment hanging over two of  the sides. This allows you to remove the bars easily once cooled.

Combine the melted butter, sugar, salt and zest with a fork in a large bowl. Add the yolk and again combine with the fork. Add the flour and stir with a heavy spoon or your hands and combine the dough until it is well combined. Place the dough in the prepared pan and press down evenly with your hands until the pan is covered. Refrigerate for 30  minutes to one hour. Remove and bake at 350 for 25-28 minutes, until very lightly browned. Allow to cool while you are preparing the caramel.

In a heavy bottomed pot, such as enameled cast iron, combine all caramel topping ingredients save for the extracts. Bring to a boil and stir until sugars are dissolved and the mixture is well combined. Using a candy thermometer, watch for the goal of about 230 degrees. Remove from heat and stir in the extracts. Allow to cool for a couple of minutes, then pour over the shortbread base. Sprinkle with sea salt, then refrigerate for several hours. Once chilled, cut into small squares, serve and enjoy!

Original recipe found here at doughmesstic.net