For the shortbread layer:

2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
½ cup sugar
***I also added a 1/4 cup of water to the mixture because mine was a little too dry.***

For the caramel layer:

1 cup (2 sticks) unsalted butter, cut into pieces (I told you there was lots of butter!)
1 cup sugar
***I also added 1/4 cup of brown sugar because I like a darker caramel.***
4 tbsp. light corn syrup
2 (14 oz.) cans sweetened condensed milk

For the chocolate layer:

8 oz. semisweet or bittersweet chocolate, finely chopped
***I used the whole bag of chocolate chips, because there’s no such thing as too much chocolate.***
1 tsp. light corn syrup
½ cup (1 stick) unsalted butter, cut into pieces
***I didn’t use a full stick, just because it’s a lot of butter. I cut it down to 6Tbsps.  Whew!  Think of all of those calories I just saved!***

Sea salt, for sprinkling

To make the shortbread layer, preheat the oven to 325° F. In a small bowl combine the flour, baking powder and salt. Stir with a fork to blend, and set aside. In the bowl of an electric mixer, beat the butter and sugar on medium speed until well blended, about 1-2 minutes. With the mixer on low speed blend in the dry ingredients just until incorporated. ***Add water if you do my version.***Transfer the dough to a 9×12 pan and press. Bake 15-18 minutes or until golden.

To make the caramel layer, combine the butter, sugar (***both sugars if you’re doing it my way***), corn syrup and condensed milk in a medium saucepan over medium heat. Heat, stirring CONSTANTLY, until the butter is melted. Increase the heat to medium-high and bring to a boil. Reduce the heat to maintain a simmer, stirring constantly. Continue simmering and stirring until the mixture turns an amber color and thickens slightly.  This step took me about 20 minutes of constant stirring.  Pour the mixture over the cooled shortbread layer, smooth the top, and allow to cool completely and set. I refrigerated it for about 30 minutes.

To make the chocolate glaze, combine the chocolate, corn syrup, and butter in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Pour evenly over the caramel layer. Allow to cool for a minute or two and then sprinkle with sea salt. Chill, covered, until ready to slice and serve.

Cutting the cookies works best if they are completely set.  I let mine set over night and then cut with a very sharp knife.  This time, I made a double batch and used almost every last crumb.  There were a few little scraps for us to nibble on, but I was secretly glad we didn’t have half of a pan left over.  I love these, and would have eaten my weight in butter cookies if they had been in my kitchen.

I hope the teachers enjoyed them and had a terrific Teacher Appreciation Week!

Happy baking!