¼cup(57g)brown butter (or if you don't care for brown butter you can just use regular butter)
1 ¾cup(219g)all-purpose flour
½cup(100g)granulated sugar
For the caramel layer
1cup(226g)salted caramel sauce
For the chocolate layer
10ounces(284g)dark chocolate chipsmelted
Your favorite type of sprinkles
Instructions
Preheat oven to 325 °F (163 °C) and line the bottom of an 8x8-inch pan with parchment paper with a 1-inch overhang on either side. Lightly grease the bottom and sides. Set aside.
In a medium bowl, mix together brown butter (or regular melted butter), flour, and granulated sugar.
Press the dough into the bottom of the prepared baking pan. Make sure it's an even layer. Using a fork, prick the dough all over, about 5-6 times. Bake for 15 minutes. Remove and let cool for 30 minutes. To quicken the process, you can pop it in the fridge.
After the shortbread layer has cooled, pour the salted caramel sauce on top and spread it evenly across the shortbread layer with an offset spatula. Let caramel cool for 30-45 minutes.
After the caramel has set and is cooled, pour melted chocolate on top of the caramel layer. Use a generous amount of your favorite sprinkles and sprinkle it all over the top of the chocolate.
Place the pan in the fridge for 2-3 hours, or until all the layers are just set.
Let bars come to room temperature then cut into squares with a sharp knife.
**These are ooey gooey messy bars so no need for perfection**