Prep Time: 40 min
Total Time: 245 min
Yield: 18
Mastering the art of pastry and sweets can be a delightful yet challenging journey. It often takes a few attempts to perfect a recipe, but when that moment arrives and you taste the fruits of your labor, the satisfaction is unparalleled. These delectable bars boast a tantalizingly crunchy base, a velvety core of salted caramel, and a luxurious cloak of dark, decadent chocolate.
Now, let's be honest. This recipe may not be for the faint of heart or those seeking a quick fix. It requires a touch of finesse and a dash of patience. But if you're ready to embark on a thrilling culinary challenge, then look no further. Step into your kitchen and let the magic unfold.
Crust
1 1/3 cups all-purpose flour
2/3 cup unsalted butter
1/3 cup granulated sugar
1/4 teaspoon salt
Caramel
1/2 cup unsalted butter
1/2 cup brown sugar
1 can sweetened condensed milk (300 mL)
3 tablespoons corn syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
Chocolate Layer
2 cups high-quality dark chocolate bar (cut into small pieces)
2 tablespoons butter
Flaky salt (Optional)
Crust
Preheat the oven to 350°F and line a 9x9 pan with a parchment paper.
In a large bowl combine the flour, sugar and salt. Cut the butter in small cubes and add it to the bowl. With a pastry cutter mix everything until crumbly.
Press the mixture firmly to bottom of the prepared pan.
Bake it for 10-12 minutes or until it's slightly puffed and dry (There is no need to get it golden brown).
Let it cool down and prepare the caramel.
Caramel
Add butter, brown sugar, condensed milk and corn syrup in a large saucepan.
On a medium heat bring everything to boil and whisk constantly until butter melted and everything combined well together.
Once mixture comes to boil, turn the heat down to low and let it simmer for 8-10 minutes. Continue whisking constantly until mixture turns a rich caramel color and has thickened.
Remove from the heat and add vanilla extract and salt.
Pour over the baked shortbread evenly.
Allow it to come to the room temperature and then transfer it to the fridge for 3 hours.
After 3 hours check if it sets completely and cut them to 18, 1x4.5 inch bars. You can also cut them to squares or any other shapes that you want.
Put them back in to the fridge and prepare the chocolate.
Chocolate
In a medium bowl combine the chocolate and butter. Microwave it for 30 second. Take it out, stir it with a spoon and check if everything is melted. If not, put it back and microwave it for another 30 second.
Repeat this process until everything melted and well combined (it probably takes around 1:30 to 2 minutes).
Take the bars out of the fridge and place them on a cooling rack.
Drop bars in to the chocolate one by one and with a help of 2 spoons take them out and place them on the cooling rack to set.
You can sprinkle some flakey salt on top if you desire.
