Salted Chocolate Caramel Bars
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.
For the shortbread
unsweetened cocoa powder
8 Tb unsalted butter, at room temp
fine sea salt
For the caramel
light corn syrup
at room temp
at room temp, cut into 3 pieces
fine sea salt
chopped & toasted
Preheat the oven to 350 degrees and grease an 8 x 8 pan (or line one with parchment paper) and set aside.
To make the shortbread
In a small bowl, whisk together the flour and cocoa powder.
To a large bowl, add the butter, sugar, and salt and mix on medium speed with a hand mixer until smooth.
Add the dry ingredients and beat until the dough comes together. Be patient with this step, it will take a few minutes.
Pour into the prepared pan and press down evenly.
Bake for 10 minutes, rotate the pan, then bake another 10-13 minutes or until the edges are slightly darker than the center.
Remove from the oven and allow to cool completely while you're making the caramel.
To make the caramel
To a medium saucepan, add the sugar, water, and corn syrup and bring to a boil over medium-high heat.
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.
Take the pan off the heat and drop in the chopped chocolate, Stir with a silicone spatula to combine.
Pour the hot caramel over the cooled shortbread then sprinkle with the toasted pecans. Allow to set at room temperature.
Once cooled, cut into 21 bars.
Recipe from Dorie's Cookies by Dorie Greenspan
Bars should be covered and refrigerated and will keep up to 5 days.
Tried this recipe?
Salted Chocolate Caramel Bars https://www.persnicketyplates.com/salted-chocolate-caramel-bars/