Salted caramel… Chocolate… Shortbread… Need I say more??? These tasty morsels pretty much speak for themselves.
Soft, buttery shortbread, topped with a thick layer of caramel made from condensed milk (I could just eat it out of a can, not that I would :0), finished with a layer of decadent dark chocolate, and sprinkled with smoked sea salt. Oh my. My mouth is watering, wishing I had some in the kitchen now. But these are super dangerous in my kitchen. I have no will power when these are around.
The one caution I have for you is to make sure you aren’t doing anything else while making the caramel layer. You must stir constantly so the bottom doesn’t brown faster than the rest of the pot of caramel. Trust me.
Salted Caramel Shortbread Bars
adapted from Annie’s Eats
Shortbread:
2 c all-purpose flour
2 tsp baking powder
¼ tsp salt
1 c butter, room temperature
½ c sugar
Heat the oven to 325. Spray a 9″ x 13″ pan with cooking spray and line with parchment paper. Mix together flour, baking powder, and salt in a small bowl. Beat together butter and sugar in an electric mixer on medium speed for 2 minutes, scraping bowl if necessary. Add in dry ingredients on low speed, until just incorporated. Transfer the dough to the prepared baking pan. Using the bottom of a glass lightly dipped in flour, press in an even layer over the bottom of the pan. Bake 15-18 minutes or until golden. Transfer the pan to a wire rack and let cool completely.
Caramel:
1 c butter, cut into pieces
1 c sugar
4 Tbls light corn syrup
2 (14 oz) cans sweetened condensed milk
Combine butter, sugar, corn syrup and condensed milk in a medium saucepan over medium heat. Heat, stirring constantly, until butter is melted. Increase the heat to medium-high and bring to a boil. Reduce 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.
Chocolate Glaze:
8 oz bittersweet chocolate, finely chopped
1 tsp light corn syrup
½ c butter, cut into pieces
Smoked Sea Salt, Fleur de sel or sea salt
Combine chocolate, corn syrup, and butter in a microwave-safe bowl. Microwave for 1 minute on 50% power, then stir. Continue microwaving in 30 sec intervals until melted. Stir until mixture is completely smooth. Pour over the caramel layer and use an offset spatula to smooth the top. Chill, covered, until ready to slice and serve. Before slicing, sprinkle top with Smoked Sea Salt, Fleur de Sel, or sea salt.
*I have successfully halved this recipe using an 8″ x 8″ pan.
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