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Salted Caramel Bars Recipe

Ingredients

How to make it

  • Heat oven to 350'
  • Line a 9x9" pan with a strip of foil or parchment.allowing edges to hanf over opposite sides.
  • In bowl,stir together the butter,sugar and salt. Whisk in egg yolk,then stir in flour Transfer dough to pan and press the mixture evenly into the bottom ,building up edges slightly. Prick dough all over with a fork,then freezr for 5 to 7 mins till firm. Bake till light brown,25-30 mins.
  • Prepare topping and pour evenly over shortbread;cool in pan at least 2 hours. Carefully lift bars from pan using parchment and transfer to cutting board. Cut into squares and top with sea salt flakes Cut into 1-1/2" squares.
  • Caramel Topping: In a small ,heavy saucepan over med-high heat,combine 1/2 c unsalted butter,1/2 c packed brown sugar,6 TB light corn syrup,1 tsp salt,2 TB sugar and 2 TB heavy cream. Cook,stirring until sugar is dissolved and bring to boil. Once mixture bubbles,stir constantly till thickened and caramel reaches 230' on candy thermometer (6 to 12 mins). Remove from heat and mix in 1/2 tsp vanilla. Poor on top of warm or cooled shortbread.

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The Cook

pleclare Framingham, MA

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