SALTED CARAMEL CHOCOLATE SHORTBREAD BARS RECIPES

Steps:

• SHORTBREAD LAYER: Preheat the oven to 325°F. Beat 2 sticks butter and 1/2 cup sugar on medium speed until light and fluffy.
• In a separate bowl combine flour, baking powder and salt; blend with a whisk. With the mixer on low, add the flour mixture to the butter mixture and blend until incorporated.
• Coat a 9x9x3 baking pan with non-stick baking spray. Add shortbread batter and press evenly. Bake 15 to 20 minutes. Remove and let it cool before proceeding.
• CARAMEL LAYER: Heat the sweetened-condensed milk, 1/2 cup sugar, 1-1/2 sticks butter and 3 tablespoons corn syrup in a medium sauce pan.
• Stir the ingredients over low heat until the butter is melted, then bring the mixture to a boil, stirring constantly. It should turn a light brownish-beige color. If the mixture separates, you can put it in a mixer and beat on high to get the correct texture back.
• Once the caramel is done, pour it over the cooled shortbread layer, and place pan in the refrigerator for at least 30 minutes so the caramel can set.
• CHOCOLATE LAYER: Add 1 bag dark chocolate chunks, 1/2 cup butter and 1 tablespoon corn syrup to a double broiler (or a metal bowl placed over simmering water). Stir constantly until chocolate is fully melted. Once the chocolate is melted, pour over the caramel layer. Let bars cool before sprinkling lightly with coarse salt. Enjoy!

Steps:

• Preheat oven to 325°. Beat butter, sugars and vanilla until light and fluffy, 5-7 minutes. Gradually beat in flour, mixing well. Press 3 cups of dough onto bottom of a greased 13x9-in. pan. Bake until set, 20-22 minutes. , Cool 10 minutes on a wire rack. Meanwhile, in a small saucepan, melt caramels with cream over low heat until smooth. Pour over crust. Sprinkle with salt, then chocolate chips. Drop remaining dough by teaspoonfuls over top. Bake until light golden brown, 30-35 minutes longer. Cool on a wire rack.