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. | Persnickety Plates

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.
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Servings: 21 bars
Author: Dorie Greenspan

Ingredients

  • For the shortbread
  • 1 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1 stick 8 Tb unsalted butter, at room temp
  • 1/3 cup sugar
  • 1/4 teaspoon fine sea salt
  • For the caramel
  • 1 cup sugar
  • 2 Tablespoons water
  • 1 Tablespoon light corn syrup
  • 1/2 cup heavy cream at room temp
  • 2 Tablespoons unsalted butter at room temp, cut into 3 pieces
  • 1/4 teaspoon fine sea salt
  • 2 oz bittersweet chocolate finely chopped
  • 1/2 cup pecans chopped & toasted

Instructions

  • 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.

Notes

Recipe from Dorie's Cookies by Dorie Greenspan
Bars should be covered and refrigerated and will keep up to 5 days.
Tried this recipe?Tag @melissa_pplates or use #persnicketyplates!