Salted Chocolate Caramel Bars start with a layer of chocolate shortbread, topped with a thick layer of homemade salted caramel, and finished off with toasted pecans.
Allow the mixture to bubble (brush down the sides of the pan with cold water with a silicone brush if there are splatters), swirling a couple times once the mixture turns a pale to medium amber color.
Lower the heat then add the cream, then butter and salt. The caramel may roil.
½ cup heavy cream, 2 Tablespoons unsalted butter, ¼ teaspoon fine sea salt
Take the pan off the heat and drop in the chopped chocolate, Stir with a silicone spatula to combine.
2 ounces bittersweet chocolate
Pour the hot caramel over the cooled shortbread then sprinkle with the toasted pecans. Allow to set at room temperature.
½ cup pecans
Once cooled, cut into 21 bars.
Notes
Recipe from Dorie's Cookies by Dorie GreenspanBars should be covered and refrigerated and will keep up to 5 days.