Salty Chocolate Caramel Bars

I did promise to share our kitchen decorations with you today,
however,
I thought you might like this little treat that was
made in our kitchen this past weekend.

At the same time, before we get started....
I should post a warning
to all readers concerning
what I am about to share....

I want to forgo any responsibility for
resulting changes to pant sizes, dress sizes, top sizes...
or any altered state to your body,
It is simply not my responsibility.

So, good
now that we have that bit of nonsense out of the way,
I thought that I really ought to share this fabulous recipe... again.
Last year this recipe was very popular
and well,
always a hit around here at Christmas.
Actually, all baking is.

I rarely bake so it becomes somewhat of an event at this time of year and there are usually particular family members lurking about waiting for me to leave the room
to do something,
anything that will allow them to slip by
and grab a taste of whatever square, cookie or treat that is being prepared at the time.

Yes, it looks rather angelic in the sunlight
but believe me this little number is deceptive.
Cut them into small bite-sized squares and you will make everyone feel a tad less guilty about their love of these tasty morsels.

This is a fairly easy recipe too
with three basic steps,
shortbread,
caramel,
and chocolate.

Step 1: Shortbread Crust

2 cups all-purpose flour
2 tsp. baking powder
1 cup unsalted butter
1/2 cup of sugar


Lightly butter a 9 X 13 pan, or line with parchment paper.
Mix together the flour and the baking powder.
In the food processer blend the butter and sugar together and then add in the flour mixture.
Pat the shortbread mixture into the bottom of the pan and bake at 325 degrees for about 15 minutes or until light to golden brown.
If you don't want a crumbly crust then you may want to bake a little longer.
Let it cool.

Step 2: Caramel Layer

1 cup butter
1 cup sugar
4 tbsp. corn syrup or maple syrup .... I like the latter but it is not easily available to all so use whichever works for you
2 cans of sweetened condensed milk

This is probably the trickiest part and that is mainly due to having the right saucepan.
I use a fairly thick-bottom saucepan for cooking the caramel, but this year I had a bit of an issue with brown specks appearing in my caramel, in the end not a big deal but for baking purists not a good thing. So, be careful not to use one that has a thin bottom.

Melt all the ingredients together, stirring regularly over medium heat.
Once the butter is melted then adjust the heat slightly until the mixture comes to a boil, continue stirring.
Once it boils then turn the heat back down and continue to stir until the mixture starts to thicken and turns a lovely caramel colour.
Pour the caramel over the shortbread crust and let it sit until it is cool before adding the next layer, the chocolate.

Step 3: Chocolate Layer

1 cup semi-sweet chocolate chips
1 tsp. corn syrup or maple syrup....again, as above, either, or
1/2 cup butter

Melt all the ingredients together in a double boiler.
Pour mixture over the cooled caramel layer.
Let it sit for a couple of minutes and then give it a good dash of salt. I use our sea salt shaker and give it a light coating over the entire surface.

Let it all set and then cut with a good sharp knife or a pizza cutter.
You can make each layer as thin or thick as you like.
This year our shortbread layer seems a little thicker than last year but ..... it is all good.

Yep, these are now stored in the freezer
and I am on to the next batch of Christmas goodies.

Hmmmm.....
Time for some lemon bars, shortbread and..... oh I am trying a new recipe of pecans in the slow cooker.

What is your family favourite? Care to share?

Sharing this at French Country Cottage