Saturday, January 9, 2010

Salted Caramel Bars

10 T butter melted
1/2 cup granulated sugar
1/2 teaspoon salt
1 egg yolk
1 2/3 cups all purpoe flour
Caramel topping
Sea salt flakes
Oven at 350. Line a 9x9 inch pan with a strip of foil or parchment paper allowing edges to hang over.
In a bowl stir together butter, sugar and salt, whisk in egg yolk, then flour. Transfer to the pan and press evenly into the bottom. Prick dough with a fork. Refrigerate 10 minutes, then bake 30 minutes until light brown. Prepare topping and pour evenly over shortbread, cool in pan at least 2 hours. Lift bars from pan and cut into squares.
Caramel topping
In a small saucepan over medium heat combine 1/2 cup butter, 1/2 cup brown sugar, and 6 tablespoons light corn syrup, 1 teaspoon salt, 2 Tablespoons granulated sugar and 2 Tablespoons heavy cream. Cook until sugar is disolved. Bring to a boil. When mixture begins to bubble, stir constantly for 5 minutes. Remove from heat and stir in 1 teaspoon of vanilla extract. Pour on top of bars.Sprinkle with a little Sea salt.
Enjoy! Till next time, Jodi
This is out of this world yummy! Enjot