Caramel Chocolate Bars
from Cook with Sara
6 Tbsp. butter, softened
3 T. sugar
3/4 tsp. salt
1 cup flour
1 Tbsp. butter
1 Tbsp. brown sugar
1 can (14 oz) sweetened condensed milk
1/4 tsp. salt
3 ounces semisweet chocolate, coarsely chopped
1/3 cup heavy cream or half and half
Line a 8 or 9" pan with foil, long enough to create handles on the ends. Grease the foil.
In a mixing bowl, cream butter with sugar and salt on medium speed until well blended. Beat in flour. Drop dough by spoonfuls over foil and press out with your fingers to create a smooth, even layer. Prick the dough with a fork.
Bake at 350 until just starting to color lightly, 18 to 20 minutes.
Meanwhile, for caramel layer, place butter and brown sugar in a saucepan set over medium low heat. Stir constantly with a whisk until sugar has dissolved, about 1 minute. Add milk and salt, and whisking constantly, bring mixture to a simmer. Do not allow mixture to boil. Cook and whisk until mixture thickens and becomes a light caramel color, about 10 minutes.
Pour caramel over crust, smoothing into an even layer with a metal spatula or dinner knife. Return pan to oven and bake 10 minutes. Transfer pan to rack and cool to room temperature. (At this point, you can refrigerate the bars overnight if you wish.)
For chocolate layer, place chocolate and cream in a small saucepan over medium low heat. Whisk constantly until mixture is smooth, about 2 minutes. Cool 5 minutes, then pour over caramel layer and spread out evenly.
Refrigerate until chocolate is set, 30 minutes or longer. Lift bars out of pan using foil handles. Transfer to a cutting board and cut into 16 or 20 bars. Serve chilled or at room temperature. Store in the refrigerator. Makes 16-20 servings.
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