Mahrukh has a Masters degree in International Studies. She and her husband own a postal services business in Texas. Mahrukh likes to experiment in the kitchen, taking a recipe that she sees and putting a twist on it. For the shortbread cookie, she took the classic recipe and added the caramel, chocolate and salt layers.
To make the shortbread layer, preheat the oven to 325 degrees.
Line a 9 x 13-inch baking pan with parchment paper.
In a small bowl, combine the flour, baking powder and salt.
Stir with a fork to blend, and set aside.
In another bowl, add butter and sugar, beat with an electric mixer on medium speed until well blended for couple of minutes.
Then add the dry ingredients to the wet ingredients, until incorporated.
Transfer the dough to the prepared baking pan and press in an even layer over the bottom of the pan.
Bake 15 to 20 minutes or until golden brown (press with your fingers, gently, while it is cooling).
Transfer the pat to a wire rack and let cool completely.
To make the caramel layer, combine the butter, sugar, corn syrup and condensed milk in a medium saucepan over medium heat.
Stir occasionally, 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.
Pour the mixture over the shortbread layer, smooth the top.
Chill completely in the fridge, so it can set (this ensures that the caramel layer would not melt when the warm chocolate is added on top).
To make the chocolate glaze layer, 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 and use a spatula or knife to smooth the top.
Allow to cool for few minutes, and then sprinkle with sea salt.
Cover the bars, and then chill them in the fridge until you are ready to slice and serve!