Description
These Salted Chocolate-Caramel Bars are the perfect balance of sweet, salty, crunchy and absolute perfection!
Ingredients
- FOR THE SHORTBREAD BASE:
- 1 cup All-purpose Flour
- ¼ cups Unsweetened Cocoa Powder
- 1 stick Unsalted Butter, Cut Into Chunks, At Room Temperature
- ⅓ cups Sugar
- ¼ cups Fine Sea Salt
- FOR THE CARAMEL TOPPING:
- 1 cup Sugar
- 2 Tablespoons Water
- 1 Tablespoon Light Corn Syrup
- ½ cups Heavy Cream, At Room Temperature (or Slightly Warmed In A Microwave)
- 2 Tablespoons Unsalted Butter, Cut Into 3 Pieces And Very Soft
- ¼ teaspoons Fleur De Sel Or A Good-size Pinch Of Fine Sea Salt
- 2 ounces, weight Bittersweet Chocolate, Finely Chopped
- ½ cups Pecans, Toasted And Coarsely Chopped
Preparation
Center a rack in the oven and preheat it to 350ºF. Generously butter (or spray) an 8-inch square pan.
For the shortbread base:
Whisk together flour and cocoa powder. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth, about 2 minutes. Turn off the mixer, add the dry ingredients all at once and beat on low until the dough comes together. This will take a little longer than you might expect, so don’t get discouraged. Give the dough a few last turns with a flexible spatula and scrape it out into the pan.
Using your fingertips, pat the dough evenly over the bottom of the pan; press down and make sure to get the dough into the corners. Bake the shortbread for 21–23 minutes, rotating the pan after 10 minutes, or until it is slightly darker around the edges and just starting to pull away from the sides of the pan; it will not feel completely firm if poked gently. Transfer the pan to a rack and allow the shortbread to cool completely.
For the caramel topping:
Put a small bowl of cold water and a pastry brush (preferably silicone) next to the stove. Put the sugar, water, and corn syrup in a small saucepan or skillet and bring to a boil over medium-high heat. Allow the ingredients to bubble away, brushing down the sides of the pan with cold water if there are spatters and swirling the pan a couple of times once you start seeing some color, until the caramel turns a pale to medium amber. (Don’t let it get as dark as mahogany.) Lower the heat, stand away from the pan and add the cream, followed by the butter and salt—ingredients that might cause the caramel to roil. Remove the pan from the heat, drop in the chocolate and, using a silicone spatula or wooden spoon, stir to blend.Pour the hot caramel over the shortbread and sprinkle with the nuts. Allow to set at room temperature.
When the caramel is firm, run a table knife around the sides of the pan, carefully unmold the cookie onto a rack and turn it over onto a cutting board. Using a long thin knife, cut 21 bars (cut into 3 strips and then cut each strip into 7 bars). Alternatively, leave the cookie whole and cut individual bars as needed.
When the caramel is fully set, the cookies (cut or intact) can be wrapped in plastic and refrigerated for up to 5 days. Remove from the refrigerator about 10 minutes before serving.
Recipe from Dorie’s Cookies by Dorie Greenspan.
