*Ingredients
+For the shortcrust pastry:
°1/2 cup unsalted butter, at room temperature
°1/2 teaspoon vanilla extract
°1/4 cup icing sugar
°1/4 tsp salt
°1 cup all-purpose flour
+For the fudge topping:
°16 oz semi-sweet chocolate,
°(1) 14 ounces sweetened condensed milk
°2 and 1/2 tablespoons unsalted butter, cut into small pieces
°1 tsp pure vanilla extract
°1/2 c caramel sauce
°1/2 cup toasted pecans, coarsely chopped
°1 teaspoon flaky sea salt
*Instructions
For the sandblasted base:
Preheat oven 350 degrees (F). Line an 8 x 8 inch pan with parchment paper, overlapping two sides. Spray the parchment - and any exposed pans - with nonstick cooking spray; put aside.
In bowl of a stand mixer fitted with paddle attachment or in bowl using an electric hand mixer, beat the butter, vanilla extract, icing sugar and salt until smooth. light and frothy consistency; about 2 to 3 minutes. Gradually add the flour, mixing until well blended. The mix will be a bit crumbly.
Pour the mixture into the prepared pan and spread (or press firmly, if necessary) into an even layer. Baking for 14 to 15 mn Let cool while you prepare the fudge topping.
For fudge topping:
In microwave-safe bowl, combined chop chocolate, sweetened condensed milk and butter. Microwave, uncovered, on low heat in 30-second increments, stirring between each slice, until chocolate is completely melted; stir the mixture smooth. Incorporate the vanilla extract. Spread the mixture over the shortbread, smoothing with a spatula in an even layer. Pour salted caramel over chocolate mixture, then sprinkle with toasted pecans. Refrigerate to firm; About 2 h. Cut to squares and serve
Enjoy !
