recipe from lisa is cooking
Chocolate Caramel Bars
Adapted from Baked and The Golden Book of Baking
2 c (300 g) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (250 g) butter, softened
1/2 cup (100 g) sugar
1 c (250 g ) butter, cut into small pieces
1 c (200 g) sugar
4 tablespoons light corn syrup
2 cans (14 oz/400 g) sweetened condensed milk
8 oz chocolate of your choice (I used milk chocolate with about 40% cacao), chopped if from bars (I used feves)
1 teaspoon light corn syrup
1/2 c (125 g) butter, cut into small pieces
Fleur de sel for sprinkling
-Pre-heat oven to 325 degrees F (170 degrees C) and line a 9-inch by 13-inch baking pan with parchment paper.
-Combine flour, baking powder, and salt in a large bowl. Beat butter and sugar in a mixer on high speed until light and well-combined. Turn mixer speed to low and slowly add the dry ingredients. Place dough in the prepared pan and press into an even layer. Placing plastic wrap over the top and pressing with a flat-bottomed glass helps to spread and flatten the dough. Bake for 15-18 minutes or until golden. Cool pan completely on a rack.
-Place butter, sugar, corn syrup, and sweetened condensed milk in a medium saucepan over medium-low heat. Allow butter to melt, and stir to combine. Raise heat to medium-high and bring mixture to a boil, then reduce heat to medium-low again to maintain a simmer while stirring constantly. After ten minutes or so, you may want to switch to a whisk if the butter seems to be separating. For this step, the time could vary a lot depending on the heat of your burner, so watch carefully. The mixture should become a light amber, caramel color, and it should thicken a bit. You can drop a small amount onto a white plate to check the color and consistency while it's cooking. Mine cooked for about 25 minutes. When it reaches the desired color and thickness, pour mixture over shorbread, spread evenly with a heat-proof spatula, and allow to cool completely.
-In a large, heat-proof bowl, combine chocolate pieces, corn syurp, and butter pieces and place over a saucepan of simmering water. Cook, stirring constantly, until melted and well-combined. Remove from the saucepan and allow the chocolate glaze to cool for 30 seconds. Then, pour the glaze over the cooled caramel and spread evenly with an off-set spatula. Allow the glaze to sit and cool for a few seconds before sprinkling with coarse sea salt.
-Cut into narrow bars and serve with a little nostalgia on the side.