Sea Salt Caramel Chocolate Shortbread Bars

I love chocolate. I love caramel. I am in love with all of the new sea salt caramels. So, it was only natural when I found this recipe for Salted Caramel Bars from Annie's Eats on Pinterest, I knew that I had to try them.

I was looking for a treat to bring to work to share for our holiday goodie day and I chose this opportunity to try out the new cookie.

I must say that these were quite the hit. There was something so intriguing about the slight bite that the shortbread lent to the cookie combined with the ooey-gooey yumminess of the homemade caramel and the flavor of the chocolate with the touch of salt giving it the final touch.

I left some home for the family and my son, after trying just one told me that I wouldn't have to worry about any of them being wasted.

Sea Salt Caramel Chocolate Shortbread Bars
Servings 48

Shortbread:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter at room temperature
1/2 cup sugar

Caramel:
1 cup butter at room temperature
1 cup sugar
4 tablespoons light corn syrup
2 (14-ounce) cans sweetened condensed milk

Chocolate:
8 ounces semi-sweet chocolate chips or baking chocolate, cut into bits
1 teaspoon light corn syrup
1/4 cup butter
Sea salt or Fleur de sel, for sprinkling

Yield: about 96 1" squares

Shortbread: Preheat the oven to 325° F. Line a 9 x 13-inch baking pan with parchment paper. Combine the flour, baking powder and salt and set aside. In a mixer bowl, beat the butter and sugar on medium speed until well blended. With the mixer on low speed, blend in the dry ingredients just until incorporated. Press the dough into the prepared baking pan. Bake 15-18 minutes or until golden. Allow to cool completely.
Caramel layer: Combine the butter, sugar, corn syrup and condensed milk in a saucepan over medium heat. Heat, stirring occasionally, until the butter is melted. Increase the heat to medium-high and bring to a boil. Reduce the heat to maintain a simmer, stirring constantly. Continue simmering and stirring until the mixture is just below soft ball stage, about 230F. Pour the mixture over the shortbread layer and allow to cool completely.
Chocolate: Combine the chocolate, corn syrup, and butter in a microwave safe bowl. Heat for 1 minutes and stir. Continue heating 30s at a time, until the chocolate is completely melted and the mixture is smooth. Pour evenly over the caramel layer and use an offset spatula to smooth the top. Allow to cool for a minute or two and then sprinkle with Fleur de sel. Chill, covered, until firm enough to slice. Cut into 1" squares.

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