Hellooo chocolate-caramel! What more do I have to say?
One of the cookbooks on my wishlist this past Christmas was Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful. So when my sweet hubby gifted it to me, I couldn't wait to delve into the massive book and pick out a recipe to try... I quickly became overwhelmed while flipping through the nearly 700 decadent pages of sweetness and couldn't decide on a recipe. I wanted to start with something relatively simple so I began bookmarking recipes which were rated one or two "whisks" in difficulty (with four being most difficult/complex)... but I soon found myself bookmarking almost every other page! There was a moment when I thought to myself, maybe I should just close my eyes, flip to a page and wherever my finger lands is the recipe I'll try!
So what does a girl do in a bind such as this? Google! I must say I spend an awful amount of time google'ing stuff... one search always leads to another...anyways, I stumbled across the Bon Appetit blog featuring these heavenly chocolate-caramel slice (bars) and I knew it was THE one. How can the combination of chocolate and caramel not be good?
Just a couple notes about the recipe: First, I substituted 1 1/2 T light corn syrup + 1/2 T molasses for the dark corn syrup because I just don't have the space in my pantry for another bottle of sweet sticky stuff. Second, my caramel topping never reached 225 degrees F on the candy thermometer, which I actually went out and bought yesterday just for this recipe (well, I'm sure there will be many more uses for it) - but the mixture got pretty thick and bubbly after more than 6 minutes, so I took it off the heat at around 200 degrees F. The caramel came out divine... my husband and I may or may not have licked the pan, whisk and spatula clean!
These slices are like a grown-up version of a Twix candy bar (one of my faves!) - surprisingly, not as sweet and with that lovely hint of salt... perfection.
by Bill Granger
Makes 20 to 24
1 cup all purpose flour
1/4 cup (packed) golden brown sugar
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon ice water
1 large egg yolk
1 14-ounce can sweetened condensed milk
1/2 cup (packed) golden brown sugar
6 tablespoons (3/4 stick) unsalted butter, diced
2 tablespoons golden syrup (such as Lyle's Golden Syrup) or dark corn syrup
1 teaspoon vanilla extract
6 ounces bittersweet or semisweet chocolate, chopped
3 tablespoons whipping cream
Flaked sea salt (such as Maldon)
Preheat oven to 350 degrees F. Butter 11x7x2-inch metal baking pan. Blend first 4 ingredients in processor. Add butter. Pulse until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. Press dough onto bottom of pan; pierce with fork. Bake until golden, about 20 minutes. Cool completely.
For Caramel Topping:
Whisk first 5 ingredients in medium saucepan over medium heat until sugar mixture comes to boil. Attach candy thermometer to side of pan. Boil gently until caramel is thick and temperature reaches 225 degrees F, whisking constantly, about 6 minutes. Pour caramel evenly over crust; cool 15 minutes to set.
For Chocolate Glaze:
Melt chocolate with cream in microwave in 15-second intervals, stirring occasionally. Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour. DO AHEAD Can be made 3 days ahead. Cover and keep refrigerated.
Cut dessert lengthwise into 4 strips. Cut each strip crosswise into 5 or 6 slices. Transfer to platter and serve.