All I have to say is holy freaking crap these are amazing. That is if you like chocolate, caramel, and shortbread. If you don't then get off my blog immediately and go repent!
Ingredients
Makes 16.
- FOR THE CRUST
- 4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment ( If you use Margarine I will not take any responsibility for the outcome!)
- 1/4 cup packed light-brown sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon table salt
- FOR THE CHOCOLATE CARAMEL
- 10 1/2 ounces good quality milk chocolate, chopped (2 cups) (Please don't use crappy chocolate! It just is wrong!)
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 3 ounces (6 tablespoons) unsalted butter
- 1 cup heavy cream
- 1/2 teaspoon table salt
- 1 tablespoon sea salt
Directions
Preheat oven to 350 degrees.
Make the crust: Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment(DON'T SKIP THIS STEP!!!!), excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.
Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
Make the chocolate caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.
You can either Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. OR Cut bars and dip in chocolate caramel sauce and sprinkle with sea salt. I prefer to dip.
Bars can be refrigerated for up to 3 days. (as if they will actually last that long!)
