Buttery Caramel Currant Bars | Lucy Waverman's Kitchen

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• ½ cup softened butter
• Filling:
• 3 eggs
• ½ cup brown sugar
• 2 tablespoons all-purpose flour
• ¼ cup melted butter
• 1 cup corn syrup
• 1 tablespoon vinegar
• 1 teaspoon vanilla
• Pinch salt
• ¹⁄3 cup currants, raisins or pecans
• Caramel:
• ¼ cup sugar
• 3 tablespoons whipping cream
• 1 teaspoon corn syrup