Salted Espresso Caramel Shortbread Bars

Preheat your oven to 350°F (175°C) and line a small square baking dish with parchment paper.

In a small bowl, combine flour, sugar, and half of the espresso powder. Work in the softened butter until a crumbly dough forms.

Press the dough firmly into the prepared pan and bake for 15-18 minutes until lightly golden at the edges.

While the base bakes, place the condensed milk in a small saucepan over medium-low heat. Stir constantly until it thickens slightly and turns a light amber color.

Pour the warm caramel evenly over the baked shortbread base and return to the oven for 8-10 minutes until set.

Remove from the oven and let cool completely for at least 30 minutes.

Melt the dark chocolate in a heat-proof bowl set over a pot of simmering water until glossy and smooth.

Spread the melted chocolate over the cooled caramel layer and sprinkle immediately with the remaining espresso powder and the flaky sea salt.

Refrigerate for at least 1 hour until the chocolate is firm before slicing into four equal bars.