"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Caramel Chocolate Bars Recipe

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This recipe for Caramel Chocolate Bars, by , is from Miller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Miller
Added: Thursday, July 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 TBS. unsalted butter, softened, plus extra for greasing baking pan
3 TBS. sugar
¼ tsp. salt
1 c. flour
1 TBS. unsalted butter
1 TBS. light brown sugar
One 14-ounce can sweetened condensed milk
¼ tsp. salt
3 ounces bittersweet (not unsweetened) chocolate, coarsely chopped
1/3 c. heavy or whipping cream

Directions:
Directions:
With rack at center position, preheat oven to 350. Butter an 8-inch baking pan, then line it with a sheet of aluminum foil cut 8" wide and long enough to extend 3 to 4" over 2 sides of the pan. Butter the foil.

Crust: In a mixing bowl, cream butter with an electric mixer on medium speed, then beat in sugar and salt. Beat 1-2 minutes to blend well, then beat in the flour. Gather dough into a ball and place in mounds, about a tsp. each on the bottom of the pan. With your fingers, press to form a smooth, even layer. Prick the dough with the tines of a fork. Bake until just starting to color lightly, 18-20 minutes. Remove pan, but retain oven temperature.

Caramel layer: Place 1 TBS. each butter and light brown sugar in a heavy, medium saucepan set over med-low heat. Stir constantly with a whisk until sugar has dissolved, about a minute. Add milk and salt and, whisking constantly, bring mixture to a slight simmer. Cook, whisking constantly and never letting mixture come to a boil, until it thickens and becomes a light caramel color, about 1 minute. As milk cooks, it will caramelize lightly on the bottom of the pan, so you might see some flakes floating in the mixture. That’s OK.

Pour caramel over pastry crust, smoothing into an even layer with a metal spatula or back of a knife. Return pan to oven and bake 10 minutes. Remove and cool to room temperature.

Chocolate layer: Place chocolate and cream in a heavy medium saucepan set over medium low heat. Whisk constantly until mixture is smooth, about 2 min. Cool 5 min., then pour melted chocolate over cooled caramel layer and spread evenly with a metal spatula or table knife. Refrigerate until chocolate is set about 30 min.

Run a sharp knife around inside edges of pan to loosen, then lift out pastry using the foil as an aid. Remove foil. Cut into 16 squares.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
1 hour

 

 

 

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