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.
Print
Salted Chocolate and White Caramel Bars
Print Recipe
Pin Recipe
Scale
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
- Preheat oven to 350 degrees. Line a 9×9 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.
- 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.
- Press dough into the bottom of prepared pan. Bake until light golden brown about 20-22 minutes. Let cool completely.
- 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.
- 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.
- Garnish with sea salt.
- Refrigerate for 2 hours Cut into bars. Store in refrigerator.
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
Leave a Reply