Oh my, these are good. Really good. Like really, REALLY good. They're the perfect combination of sweet and salty, which is always great. My dearest husband and his awful palate (don't worry, he won't read this. I don't think he finds me nearly as amusing as I find myself.) were not impressed but I've decided he isn't a valid taste-tester anymore. Don't get me wrong, he's still my go-to man for gobbling up any and all treats I make but he insists that everything tastes like it has coffee in it. Except, of course, the things that actually DO have coffee in them. I've actually tested him on it and he failed miserably. What are you gonna do? Me, I'll keep making things and having friends review them instead.
Chocolate Caramel Slice
1 cup flour
1/4 cup brown sugar
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup chilled butter, cubed
1 tablespoon ice water
1 egg yolk
1 14-ounce can sweetened condensed milk
1/2 cup brown sugar
6 tablespoons butter, cubed
2 tablespoons dark corn syrup
1 teaspoon vanilla
6 ounces bittersweet chocolate, chopped
3 tablespoon whipping cream
- Preheat oven to 350 degrees.
- Line an 11x9 inch pan with parchment.
- Blend first 4 ingredients in processor. Add butter and pulse until coarse meal forms. Add water and egg yolk. Blend until moist clumps form. Press onto bottom of pan (I put a sheet of wax paper over it before I pressed because my fingers were pulling everything up).
- Bake about 20 minutes or until golden. Pierce any bubbles with a fork. Cool.
- Whisk first 5 ingredients in a saucepan over medium heat until sugar dissolves and mixture begins to boil. Boil gently until caramel is think and temperature is 225 degrees, whisking constantly. The recipe said this should take 6 minutes but it took me closer to 12.
- Pour over crust while caramel is still hot. Smooth and cool 15 minutes.
- Heat cream to just boiling and pour over chopped chocolate. Let sit 30 seconds then whisk until smooth. Spread over caramel. Sprinkle with sea salt. Refrigerate 1 hour or until set.
I found this recipe in Bon Appetit magazine.