Caramel

• Heat the cream until hot to make it easier to mix with the sugar syrup. Set aside.
• Place the water, sugar, and corn syrup in a 2 quart saucepan.
• Stir over heat until the sugar is dissolved completely. Bring to a boil. Cover the pan with a tight fitting lid for 3 minutes. Alternatively, brush the sides down with a pastry brush dipped in cold water.
• Boil without stirring until the mixture becomes a medium golden color.
• Off heat, immediately add the butter to the saucepan and stiruntil it is melted.
• Pour the cream and vanilla in all at once and stir. If some of the cream lumps up, don't worry. The next step will melt it.
• Clip a thermometer the side of the pan if possible. Otherwise, have one on standby.
• Return to medium high heat and bring to a hard boil.
• Cook to 230°F. Cool in the pan.
• When cool, stir in the rice krispies and set aside.

Shortbread Crust

Processor Method

• For both methods Preheat the oven to 350°F. Line a 9x9" square pan with parchment paper, leaving the excess extend over the sides to make a sling.
• The butter needs to be refrigerator cold. Cut it into small pieces.
• Place the flour in the bowl of a processor and pulse a couple of times to mix it.
• Add the cold, cut up butter and process until the butter is indistinguishable.
• Add the sugar and process until thoroughly mixed. It need not ball up as long as it is in large pieces and mixed.

Mixer Method

• For this method the butter needs to be softened.
• Cream the butter and sugar in the bowl of a mixer. Beat until light. Add the flour and mix until combined.

Assembling the Crust for either method

• Pour the crust into the prepared pan and press it out evenly over the bottom. Bake for 25 to 30 minutes until golden brown. Cool in pan.
• Pour the caramel over the crust and set aside. If the caramel has set up too much, microwave it briefly just to soften it enough to spread.

Hot Honey Ganache

• Combine the cream, honey, butter and cayenne in a small saucepan. Heat until steamy but to not boil. 
• Remove from the heat and submerge the chocolate under the liquid. Let it sit for about 5 minutes. Stir it gently to combine so air bubbles don't form. Do not whisk as they creates air bubbles. 
• Pour the ganache over the caramel layer. Let it set up at room temperature or refrigerate for a few minutes to speed things along.
• After the ganache is set, release the ganache from the pan on the two sides without the parchment paper using a small straight metal spatula. Lift the bars from the pan using the extended parchment paper. Sprinkle lightly with flaked sea salt.
• Cut as desired. I cut 6 across and 3 down for 18 bars.
• The bars can be held at room temperature for a day or so after which they should be stored in the fridge or the freezer. If frozen, thaw in the fridge overnight. Bring to room temperature for serving.