A cross between a millionaire's shortbread recipe and a banoffee pie, these gooey bars are quite sweet but balanced out by the buttery shortbread crust and sprinkling of sea salt. —Posie (Harwood) Brien
one 9" square pan
For the shortbread base
(170 grams) unsalted butter, at room temperature
1 1/2 cups
(180 grams) all-purpose flour
For the top layers
(140 grams) unsalted butter
(397 grams) sweetened condensed milk
(160 grams) packed brown sugar
(127 grams) dark chocolate
flaky sea salt
In This Recipe
Preheat oven to 350 degrees F. Line a 9" square pan with a parchment paper sling and grease the parchment and sides.
Cream together the butter and sugar until light and fluffy. Add the flour and salt and beat until the batter just begins to come together in clumps. Press into the bottom of your pan and lightly prick the dough all over with a fork.
Bake for about 20 minutes, or until pale golden in color. Remove from oven and let cool while you make the filling.
For the top layers, melt the butter and the brown sugar in a saucepan over medium heat, then stir in the condensed milk. Bring to the boil and cook, stirring, for about 5 minutes until the caramel begins to thicken.
Arrange the sliced bananas in an even layer, overlapping if needed, over the cooled shortbread base. Pour the caramel in a layer over the bananas and smooth with a spatula. Chill for at least 1 hour in the refrigerator.
Once the caramel is chilled, melt the chocolate (I do this in the microwave) and pour it evenly over the caramel layer. Let it set until firm before slicing.