Ingredients:
Crust
- ¼ cup sugar
- ½ cup salted butter
- 1½ cups all-purpose flour
- 1 Tbs milk
- pinch of salt
Caramel
- ¾ cup salted butter
- ½ cup sugar
- 3 Tbs light corn syrup
- 14 ounce can sweetened condensed milk
- 1 tsp vanilla
Chocolate Topping
- ⅓ cup semi-sweet chocolate chips
- ¼ cup white chocolate chips
- Large Crystal Salt
How to Make It:
- Preheat oven to 350 degrees
- In a mixing bowl, cream together ½ cup butter and ¼ cup sugar
- Mix in flour and milk and salt. It will look very crumbly.
- Prepare an 8 x 8 baking pan by spraying it and lining it with parchment paper
- Bake for 20 minutes, remove from the oven and let cool completely
- In a heavy pan mix together ¾ cup salted butter, ½ cup sugar, 3 Tbs light corn syrup, vanilla, and a can of sweetened condensed milk
- Stir continuously, bring to a boil, and continue stirring until it turns a golden brown (about 6-8 minutes).
- Pour over the top of the cooled shortbread crust
- In a microwave safe bowl, melt the semi-sweet chocolate chips in 30 second intervals and spread over the caramel
- In a microwave safe bowl, melt the white chocolate chips in 30 second intervals, and drizzle over using a spatula to make swirls, then sprinkle on some large crystal salt (optional)
- Let cool completely, and then cut into bars for serving.
- Can be stored for a week in an airtight container.
When you make the crust it will be very crumbly. Don’t worry, that is how it is supposed to look. You just need to press it down into the pan!
Recipe taken from: eazypeazymealz.com
Comments
Post a Comment