New Family Favorite

Salted Caramel Chocolate Shortbread Bars

 

This is a new favorite.  These remind me of the old slogan "Betcha can’t eat just one".  They are so good.  About half way thru making the caramel layer you'll wonder why you started but keep at it... definitely worth all that stirring!

 

For the shortbread layer:

2 cups flour

2 tsp. baking powder

¼ tsp. salt

1 cup (2 sticks) butter

½ cup sugar

For the caramel layer:

1 cup (2 sticks) butter

1 cup sugar

4 tbsp. light corn syrup

2 (14 oz.) cans sweetened condensed milk

For the chocolate layer:

8 oz. semisweet or bittersweet chocolate, finely chopped

1 tsp. light corn syrup

½ cup (1 stick butter)

sea salt

 Shortbread layer -  Preheat the oven to 325° F.  Spray a 9 x 13-inch baking pan with cooking oil spray.  In a small bowl combine the flour, baking powder and salt. Stir with a fork to blend.  Mix in the butter and sugar.  Will be a crumbly mixture.   Transfer the dough to the prepared baking pan and press in an even layer over the bottom of the pan.  Bake 15-18 minutes or until golden.  (If the crust puffs up a bit while baking, just gently press it down while it is cooling.)  Let cool completely.

 

Caramel layer -  Combine the butter, sugar, corn syrup and condensed milk in a medium saucepan over medium heat.  Heat, stirring occasionally, until the butter is melted.  Increase the heat to medium-high and bring to a boil.  Reduce the heat to maintain a simmer, stirring constantly.  Continue simmering and stirring until the mixture turns an amber color and thickens slightly.  Pour the mixture over the shortbread layer, smooth the top, and allow to cool completely and set.  (I chilled at this stage to ensure that the caramel layer would not melt when the warm chocolate was added.)

 

Chocolate glaze -  combine the chocolate, corn syrup, and butter in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth.  Pour evenly over the caramel layer and use an offset spatula to smooth the top.  Allow to cool for a minute or two and then sprinkle with sea salt.  Chill, covered, until ready to slice and serve.