These salted caramel chocolate bars are like a Twix candy bar, but better. They're my shortbread cookies topped with caramel and chocolate ganache.
1 cup sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon salt
8 ounces semi-sweet chocolate, chopped
1 cup heavy cream
2 cups flour
1 cup unsalted butter
1/2 cup sugar
2 teaspoons vanilla
1/8 teaspoon salt
For Caramel Filling
In a medium saucepan, melt the sugar on low heat until sugar is completely dissolved.
Add the butter and mix until melted and combined. Making sure the butter and sugar don't separate.
Once the butter has melted, gradually add the heavy cream to the mixture.
Bring the mixture to a rapid boil, and allow to boil for 1 minute without stirring.
Remove the caramel from the heat and stir until combined.
Allow the caramel to cool until ready to use.
For Chocolate Ganache
In either the microwave for 30-second intervals or a double boiler, warm the heavy cream.
Add the chocolate to the heavy cream and mix until combined.
Allow chocolate to cool until ready to use.
In a large bowl, use a mixer to cream the butter and sugar.
Add the vanilla, flour, and salt and mix until combined.
Pour the dough into a parchment paper-lined pan, and press the dough into the bottom of the pan until flat.
Bake at 350 degrees for 10 minutes.
Once the shortbread has cooled, add the caramel, then add the chocolate, making sure they're smooth, even layers.
Place the bars in the fridge and allow them to set.
Once ready, cut bars and serve.