1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1 cup (2 sticks) unsalted butter, cut into pieces
1 cup sugar
4 tbsp light corn syrup
2, 14 oz cans sweetened condensed milk
8 oz semisweet or bittersweet chocolate, finely chopped
1 tsp light corn syrup
1/2 cup (1 stick) unsalted butter, cut into pieces
Fleur de sel or sea salt, for sprinkling
Instructions
To make the shortbread layer, preheat the oven
to 325° F. Line a 9 x 13-inch baking pan with
parchment paper. In a small bowl combine the
flour, baking powder and salt. Stir with a fork
to blend, and set aside. In the bowl of an
electric mixer, beat the butter and sugar on
medium speed until well blended, about 1-2
minutes. With the mixer on low speed blend in
the dry ingredients just until incorporated.
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.)
Transfer the pan to a wire rack and let cool
completely.
To make the 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.)
To make the 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 fleur de sel. Chill, covered,
until ready to slice and serve.
Originally Submitted
12/10/2014
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