salted caramel chocolate shortbread bars.

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Salted Caramel Chocolate Shortbread Bars from Tamara:

For the shortbread layer:

2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp salt

1 cup (2 sticks) unsalted butter, at room temperature

1/2 cup sugar

For the caramel layer:

1 cup (2 sticks) unsalted butter, cut into pieces

1 cup sugar

4 T light corn syrup

2 (14 oz) cans sweetened condensed milk

For the chocolate layer:

8 oz. semisweet or bittersweet chocolate, finely chopped

1 tsp. light corn syrup

1/2 cup (1 stick) unsalted butter, cut into pieces

Fleur de sel or sea salt, for sprinkling

Preheat oven to 325. Line 9x13 pan with parchment paper. In small bowl combine flour, baking powder and salt. Stir with fork to blend and set aside. In a bowl of an electric mixer, beat the butter and sugar on medium speed until well blended, about 1-2 minutes. With the mixer on low speed blend in the dry ingredients just until incorporated. Transfer the dough to the prepared baking pan and pressi n an even layer over the bottom of the pan. Bake 15-18 minutes or until golden. (If the crust puffs up a bit while baking, just gently press it down while it is cooling.) Transfer the pan to wire rack and let cool completely.

To make caramel, combine butter, sugar, corn syrup and condensed milk in a medium saucepan over medium heat. Heat, stirring occasionally, until the butter is melted. Increase the heat to medium-high and bring to a boil. Reduce the heat to maintain a simmer, stirring constantly. Continue simmering and stirring until the mixture turns an amber color and thickens slightly. Pour the mixture over the shortbread layer, smooth the top, and allow to cool completely and set. (you can chill at this stage to ensure the caramel won't melt when the warm chocolate is added).

To make the chocolate glaze, combine chocolate, corn syrup and butter in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until the chocolate is completely melted and mixture is smooth. Pour evenly over the caramel layer and use an offset spatula to smooth the top. Allow to cool for a minute or two and then sprinkle with fleur de sel. Chill, covered, until ready to slice and serve.

recipe source: annies eats