Salted Chocolate Caramel Shortbread

September 19, 2012

I started a new job this summer.  I love it.  For my first day, I decided to bring in some baked goods.  I made whopper bars, lemon triangles and these babies.  I wanted to have a good variety since I didn’t know anyone.  I’m glad I did.  Although, I’ve been there long enough now, that no one is shy about requests.

These salty and sweet bars are simple.  Don’t let the steps scare you.  It’s a great bar that packs a great wow factor.  Plus it’s the salty sweet thing that I love.  These are a perfect treat now that the weather is starting to get cooler.  But then again, I made them in the summer, so they are a perfect treat for summer too.  I used coarse Kosher salt, but the recipe called for Fleur de sel.

Salted Chocolate Caramel Shortbread

2 C Flour
2 t Baking Powder
1/4 t Salt
1 C Butter, softened
1/2 C Sugar

1/2 C Butter, cut into 8 pieces
1/2 C Sugar
2 T Light  Corn Syrup
1 14-oz can Sweetened Condensed Milk

8 oz Bittersweet Chocolate Chips
1 t Light Corn Syrup
1/2 C Butter, cut into 8 pieces
Salt for sprinkling

Preheat oven to 325 F. Line a 9×13-inch baking pan with parchment paper.

To make the shortbread layer: Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 2 minutes. With the mixer on low, gradually add the dry ingredients and beat just until combined. Transfer the dough to the prepared
pan and press into an even layer over the bottom (it’ll be a fairly thin layer).  Bake for 15-18 minutes, or until the crust is golden brown. Transfer the pan to a wire rack and cool completely.

To make the caramel layer: Combine the butter, sugar, corn syrup and sweetened condensed milk in a medium saucepan. Set the pan over medium heat. Stir occasionally until the butter is melted. Increase the heat to medium-high, and bring the mixture to a boil. Reduce the heat to medium-low and simmer, whisking constantly, until the mixture thickens and turns
a light caramel color. This may take 10 minutes or more, so be patient. Pour the caramel mixture over the cooled shortbread and spread in an even layer. Allow to cool completely, then chill briefly.

To make the chocolate layer: Add the chocolate, corn syrup, and butter to a heatproof bowl and set over a pan of simmering water. Heat, stirring occasionally, until everything is melted and the mixture is smooth and glossy. Pour the chocolate over the chilled caramel and spread into an even layer with an offset spatula. Let cool for a few minutes, then sprinkle the top with the salt. Let the chocolate set completely before slicing and serving.

Here’s the original.  I’ve shared this site in the past, and it just gets better and better.

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