Salted Caramel Chocolate Shortbread Bars

Mmmmmmmmmm, the title says it all. This bar is so flipping good. It tastes like a Twix bar, but so much better! This does require some time to make, but each step can be done in stages so you arent locked into the kitchen all day and the work is SO WORTH IT. Again found on Annie’s Eats, I knew this was perfect as the 2nd dessert I was sending to H’s work potluck!

ENJOY!

Ingredients:
For the shortbread layer:
2 cups all-purpose
flour
2 tsp. baking powder
¼ tsp. salt
1 cup (2 sticks) unsalted
butter, at room temperature
½ cup sugar

For the caramel layer:
1 cup (2 sticks)
unsalted butter, cut into pieces
1 cup sugar
4 tbsp. light corn syrup
2
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) unsalted butter, cut into pieces
Fleur de sel or sea salt, for
sprinkling

Directions:
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.

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4 Comments on “Salted Caramel Chocolate Shortbread Bars”

  1. Maryanna says:

    These look dangerously good! I just bought some fleur de sel, and I’m searching for recipes. Thanks for posting!

  2. This recipe seems exquisite but perhaps too rich and tempting? Great photo, can almost taste the bars…

  3. HF says:

    These look so good! I am obsessed with salted caramel and chocolate these days… yum!

  4. My little brother has requested these as a birthday present after I made them once. Rich, yes. Delicious, oh yes.


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