Salted Rum Caramel Bars with Macadamia Shortbread

INGREDIENTS

• 225 g (1 1/2 cups) all-purpose unbleached white flour
• 55 g (1/2 cup) confectioners’ sugar
• 170 g (1 1/2 sticks or 3/4 cup) salted butter (if you only have unsalted, add 1 1/2 teaspoons of sea salt) at room temperature
• 80 g (1/2 cup) Macademia nuts, roughly chopped to 1/4” pieces
• 2 cups (1 pint) heavy cream
• 1/4 cup dark rum
• 1 vanilla bean
• 400 g (2 cups) sugar
• 200 g (3/4 cups plus 2 tablespoons or 1 3/4 sticks) unsalted butter
• 2 teaspoons coarse sea salt (do not use table salt, it’s way too harsh)