Salted Chocolate and White Caramel Bars

My second son turned 16 yesterday so we celebrated his birthday with a big family BBQ.  I think I had about 45 people at our house, 45 hungry family and friends to feed.  These bars were one of the treats I made for his party.  They were divine, but then again, how could they not be?  They have the sweet and salty thing going on.  They were amazing.

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Salted Chocolate and White Caramel Bars

Author: 5boysbaker.com

Ingredients

• CRUST:
• 1/2 cup butter-flavored shortening
• 1/3 cup firmly packed brown sugar
• 1 tsp. vanilla extract
• 1 1/2 cups flour
• WHITE CARAMEL
• 1 cup unsalted butter
• 2/3 cup sugar
• 1/2 cup light corn syrup
• 1 1/2 tsp. salt
• 1 tsp. vanilla extract
• BITTERSWEET CHOCOLATE GANACHE:
• 1 1/2 (4-ounce) bars, bittersweet chocolate, chopped
• 1/4 cup plus 2 Tbsp. heavy whipping cream
• 3 Tbsp. butter
• 2 Tbsp. light corn syrup

Instructions

1. Preheat oven to 350 degrees.  Line a 9x9 inch baking pan with a piece of parchment paper or foil large enough to slightly hang over the side of the pan.  Spray parchment paper with nonstick cooking spray.  Set aside.
2. In a medium bowl, beat shortening, sugar, and vanilla at medium speed with an electric mixer until light and  fluffy  approximately 3 minutes.  Add flour and salt, and beat until combined.
3. Press dough into the bottom of prepared pan.  Bake until light golden brown about 20-22 minutes. Let cool completely.
4. While crust is cooling make caramel.  In a medium saucepan, combine butter, sugar, and corn syrup.  Bring to a boil over medium heat, stirring constantly.  Boil until thickened, about 8 minutes.  Stir in salt and vanilla.  Pour immediately over cooled crust.  Let cool until set, about 2 hours.
5. To make ganache: In a medium bowl place chocolate.  In a small saucepan, combine cream, butter and corn syrup.  Bring to a boil over high heat.  Remove from heat.  Pour hot cream mixture over chocolate, whisking until smooth.  Pour over cooled white caramel.
6. Garnish with sea salt.
7. Refrigerate for 2 hours  Cut into bars.  Store in refrigerator.

Recipe Notes

I did the softball stage test with the caramel by putting a small amount into cold water.  You don't want it to be a "firm" softball stage,  more on the softer side.

Recipe Source: Southern Favorites Magazine, Special Collectors Issue 2011