Preheat the oven to 350 degrees.

In a medium sized bowl, combine the flour, brown sugar, cornstarch and salt.

Using a pastry cutter, or 2 knives, cut in the chilled butter until you have coarse crumbs.

Add in the cold water and egg yolks and mix until it starts to form a ball.

You may need to add a bit more water if necessary for the dough to come together.

Using a piece of parchment paper, line a 12” x 17” baking sheet with sides.

Press the dough firmly into an even layer covering the bottom of the pan.

The dough does not need to go up the sides, just the bottom. Using a fork, poke holes randomly across the bottom to allow the crust to vent.

Place in the oven and bake for 20-22 minutes, until golden brown.

Remove and allow to cool completely.

In a medium sized saucepan, place the milk, sugar, butter, corn syrup and vanilla over low/medium heat, stirring constantly.

Cook until the sugar has fully dissolved and the butter has melted.

The caramel will start to thicken in about 8 minutes.

Remove from heat and pour over the cooled crust, creating an even layer.

Allow to cool.

Once it has fully cooled, cut the entire pan in half in the middle and using a large spatula, stack the 2 layers on top of each other.

Using a microwave safe bowl, place the chocolate chips and heavy cream in the microwave and heat in short bursts (10/15 seconds).

Stir each time you stop it until the chocolate has completely melted and is smooth.

Pour over the top of the caramel and spread in an even layer.

Let cool before sprinkling with salt so the chocolate doesn’t absorb it.

Once cooled, slice into bars of desired size.