(recipe via She Knows)
1/2 cup unsalted butter (room temperature)
1/4 cup white sugar
1/2 cup ground shortbread cookie crumbs
1/2 cup flour
3/4 cup dark brown sugar
1/3 cup heavy cream
6 tablespoons butter
1/3 cup light corn syrup
1 - 2 teaspoon sea salt
Preheat oven to 350 degrees F.
In a bowl of an electric mixer add room temperature butter and white sugar. Mix until fluffy, about 2 minutes.
Add in shortbread cookie crumbs and flour. Mix until dough is formed. This will take about 3-4 minutes.
Press into parchment lined 8 x 8 glass dish and bake for 25 minutes.
While crust is cooling start making caramel.
In a skillet add dark brown sugar, heavy cream, butter and corn syrup.
Cook over medium until mixture starts to bubble — add in sea salt.
Using a candy thermometer cook without stirring for 8-10 minutes until temperature has reached 240 degrees F.
Pour over shortbread crust and sprinkle with a little extra sea salt. Let cool for at least 10 minutes before cutting.