Salted Caramel Chocolate Shortbread Bars Food

SALTED CARAMEL SHORTBREAD BARS

Steps:

• Preheate oven to 350°F. Line a 9x9 inch baking pan with parchment paper and set aside.
• Put all shortbread ingredients in a large bowl and using a pastry blender or two knives, work together until you get crumbles that start to turn into a dough-like consistency. Press the mixture firmly into prepared pan and bake for 28-32 minutes, or until it's just slightly golden brown. Remove from oven and allow to cool slightly.
• While cooling, make the caramel layer. Mix together all ingredients expect vanilla in a large saucepan over medium-high heat. Bring to a boil and cook for 6-7 minutes, stirring constantly. Take off the heat and mix in the vanilla and sea salt. Pour the caramel layer over the base layer of shortbread and allow to cool completely. You can place it in the refrigerator or freezer at this point to speed up the cooling process.
• Place the chocolate chips in a medium microwave safe bowl and heat on high for 30 seconds. Remove from microwave and stir. Repeat the process until chocolate is melted and smooth. Place the chocolate in a plastic bag or piping bag and cut off a small bit of the tip. Drizzle over the caramel layer and sprinkle generously with sea salt. Immediately Chill before cutting into one inch bars.

SALTED CHOCOLATE CARAMEL BARS

Steps:

• Center a rack in the oven and preheat it to 350 degrees F. Generously butter (or spray) an 8-inch square pan.

SALTED-CARAMEL CHOCOLATE SHORTBREAD BARS

Steps:

• SHORTBREAD LAYER: Preheat the oven to 325°F. Beat 2 sticks butter and 1/2 cup sugar on medium speed until light and fluffy.
• In a separate bowl combine flour, baking powder and salt; blend with a whisk. With the mixer on low, add the flour mixture to the butter mixture and blend until incorporated.
• Coat a 9x9x3 baking pan with non-stick baking spray. Add shortbread batter and press evenly. Bake 15 to 20 minutes. Remove and let it cool before proceeding.
• CARAMEL LAYER: Heat the sweetened-condensed milk, 1/2 cup sugar, 1-1/2 sticks butter and 3 tablespoons corn syrup in a medium sauce pan.
• Stir the ingredients over low heat until the butter is melted, then bring the mixture to a boil, stirring constantly. It should turn a light brownish-beige color. If the mixture separates, you can put it in a mixer and beat on high to get the correct texture back.
• Once the caramel is done, pour it over the cooled shortbread layer, and place pan in the refrigerator for at least 30 minutes so the caramel can set.
• CHOCOLATE LAYER: Add 1 bag dark chocolate chunks, 1/2 cup butter and 1 tablespoon corn syrup to a double broiler (or a metal bowl placed over simmering water). Stir constantly until chocolate is fully melted. Once the chocolate is melted, pour over the caramel layer. Let bars cool before sprinkling lightly with coarse salt. Enjoy!

CHOCOLATE SALTED CARAMEL BARS

Steps:

• Preheat oven to 325°. Beat butter, sugars and vanilla until light and fluffy, 5-7 minutes. Gradually beat in flour, mixing well. Press 3 cups of dough onto bottom of a greased 13x9-in. pan. Bake until set, 20-22 minutes. , Cool 10 minutes on a wire rack. Meanwhile, in a small saucepan, melt caramels with cream over low heat until smooth. Pour over crust. Sprinkle with salt, then chocolate chips. Drop remaining dough by teaspoonfuls over top. Bake until light golden brown, 30-35 minutes longer. Cool on a wire rack.

CARAMEL SHORTBREAD SQUARES

Steps:

• Preheat oven to 350 degrees F (175 C).
• In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
• In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
• Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.