To make the caramel, place the soft light brown sugar, butter, Guinness, and 2/3 cup of water in a pan on medium-high heat. Bring to a boil and reduce by half, stirring occasionally. Whisk in the crème fraîche, then reduce the heat to low and leave to gently bubble for 20 minutes, whisking often.
When it’s thick and fudgy, pour over the shortbread — don’t try it, it’ll be super-hot! Tilt the pan to help the caramel find its natural level, then chill in the fridge for two hours.
Snap your chocolate into a heatproof bowl over a pan of gently simmering water, add the butter, then leave to melt, stirring occasionally. Let it cool for a few minutes, then pour over the caramel — you don’t want the caramel to melt.
Sprinkle with a little sea salt and leave aside until set, then transfer to a board and slice smoothly into bite-sized chunks using a warm knife (dip it in a cup of hot water, for ease). They’re good for a few days in an airtight container.
Jazz up your slice:
Before the chocolate sets, sprinkle over chopped dried fruit and nuts, go mad with a scattering of toffee popcorn (I love how dramatic this looks), swirl through milk or white chocolate, add a pinch of dried red chili flakes, a scattering of seeds, smashed-up pretzels, or any Christmas chocolates. Use your imagination and have fun — this isn’t for every day, so seize the opportunity to go all out!
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