FOR THE SHORTBREAD CRUST:

1 cup (2 sticks) butter, at room temperature
1 cup 10x sugar
½ tsp salt
1 tsp vanilla
2 cups flour
½ cup creamy peanut butter

FOR THE CARAMEL LAYER:

1 cup plus 2 tbs sugar
½ cup light corn syrup
5 tbs water
½ tsp salt
½ cup heavy cream
1 ½ tsp vanilla

FOR THE CHOCOLATE LAYER:

3 cups chopped dark OR bittersweet chocolate
1 tbs butter
sea salt, for sprinkling (optional)

PREPARE THE CRUST:

Line a 9”x13” pan with foil, spray or butter, and set aside.

In a medium bowl, beat together the butter, sugar, salt and vanilla. Gradually add the flour, about ½ cup at a time, and mix until the dough comes together.

Press the dough evenly into the prepared pan. Cover and refrigerate for 30 minutes.

Preheat the oven to 300 degrees. Prick the crust all over with a fork.

Bake the crust for 30-35 minutes or until the top is light golden in color and the edges are browned. Remove from the oven and allow to cool for about 5 minutes. Spread the peanut butter over the still-warm crust. Set the crust aside and cool completely before adding the caramel.

PREPARE THE CARAMEL:

In a heavy saucepan, combine the sugar, corn syrup, water, and salt. Over medium-low heat, stirring constantly, bring the mixture to a boil. Once it boils, STOP stirring, and cook the mixture until it turns a golden caramel color. Depending on the intensity of the heat, this can take 10-20 minutes. If you are new to caramel, I would do this on a lower heat setting. It will take longer, but you will be able to see the amazing process and are less likely to burn it. (Swirl the pan as needed so the caramel cooks evenly). Remove from the heat and carefully add the cream and vanilla. The mixture will bubble and spurt so don’t stand too close to the pan. Once everything has settled down, stir until the caramel smooths out into a beautiful, rich sauce. Immediately pour the sauce over the cooled crust.

Cover and refrigerate for at least 1 hour to allow the caramel to set.

PREPARE THE CHOCOLATE LAYER:

Place the chocolate and butter into a heatproof bowl. Set the bowl over a pan of simmering water (double-boiler style.) Stir the chocolate from time to time, until it’s completely melted and smooth. Don’t allow it to become to heated or it will separate.

Pour the chocolate over the hardened caramel layer. Cover and refrigerate for about 30 minutes.