Ingredients
- For the Crust
- 9 tablespoons unsalted butter, room temperature
- 1/4 cup brown sugar
- 1 1/2 cups flour
- 1/4 teaspoon salt
- For the Chocolate Caramel
- 2 cups milk chocolate chips
- 1 1/2 cups sugar
- 1/4 cup water
- 6 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1 tablespoon salt
Preparation
Step 1
Preheat oven to 350 degrees.
Make the crust:
Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.
Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
Make the chocolate caramel:
Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.
Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars.