Carmel Sea Salt Chocolate Bars

By srumbel

2nd Place
Jenny Huffman
Kimberton Community Fair–Chester County

Ingredients

• 4 oz. unsweetened chocolate Hershey’s
• 3/4 cup sugar
• 1/2 cup unsalted butter, melted & cooled to room temperature
• 3 large eggs PA Preferred
• 1 cup unsweetened cocoa powder Hershey’s
• Icing
• 4 oz. cream cheese, softened
• 4 tablespoons butter, soft
• 1/4 cup caramel topping
• 1/2 teaspoon vanilla extract
• 1 3/4 to 2 cups confectioner’s sugar
• Sea salt crystals

Preparation

Step 1

Preheat
oven to 375 degrees. Butter 8-inch pan. In top double boiler, melt the chocolate over simmering water. Scrape chocolate into a large bowl, add sugar and melted butter; stir to mix well.
Add the eggs, mix well. Sift the cocoa powder and stir in until b
atter well blended. Pour into prepared pan and bake until the top begins to form a fudge-like crust, about 20-25 minutes.
Remove cake from oven and cool in pan for 10 minutes. Then invert onto a serving plate.
Top with caramel butter cream icing.
Beat the cream cheese and butter until smooth and creamy. Add caramel and vanilla until well blended. Add 1 ¾ cup confectioner’s sugar. Add more if needs to be thicker. Beat on high speed for 2 minutes. Spread icing on chocolate fudge bars and sprinkle tops with sea salt.