Salted Caramel Bars
Salted Caramel Bars
Adapted from Giada DeLaurentiis
When I was younger, I didn’t care much for salt. I never sprinkled it on food and rarely even added much in cooking. Then I learned how to cook and realized the importance of salt. That’s probably not necessarily a good thing, but it really does make a difference. I especially like salt on sweet things, like these caramel bars. Just a touch of sea salt sprinkled on top makes them absolutely delectable. These are similar to my Chocolate Glazed Caramel Bars, with a few exceptions. These have a deliciously rich graham cracker crust, the caramel is gooey and then there is the salt!! If you let them sit at room temperature, and they collapse, grab a spoon and dig in!!!!
- Cooking Spray
- 12 whole graham crackers (or 2 cups of graham cracker crumbs)
- 1/4 cup sugar
- 1 1/2 sticks (6 ounces) unsalted butter- melted
- 1/2 cup heavy cream
- 1 stick (4 ounces) unsalted butter (room temperature)
- 1 1/2 cups brown sugar
- 1 tablespoon water
- 2 cups semi sweet chocolate chips
- 1/2 cup heaving cream
- 1 teaspoon sea salt
Preheat oven to 350 degrees and place rack in middle of the oven.
Line the bottom of a 9 inch springform pan with parchment paper and spray pan thoroughly with cooking spray.
Process the graham crackers in food processor until crumbs
(omit this step if using graham cracker crumbs).
Add sugar and process until mixture resembles fine bread crumbs.
Add melted butter and blend until mixture forms into clumps.
Spread mixture in springform pan, pressing gently to form an even layer. I know it seems like a lot of butter, but trust me, it makes a delicious crust!!!
Place pan a baking sheet and bake for 12-15 minutes until golden brown.
Cool for 15 minutes.
While crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar and water, with candy thermometer attached.
Stir over medium heat until mixture is smooth.
Bring to boil and cook, without stirring . . .
until the candy thermometer reaches 240 degrees, about 5-7 minutes.
Carefully pour caramel over the warm crust.
Cool for 20 minutes. Freeze until firm, about 15 minutes.
Combine chocolate and 1/2 cup cream in heat resistant bowl and place over pan of simmering water.
Stir the chocolate until melted and . . .
mixture is smooth, about 5 minutes.
Remove the springform pan from freezer. Pour chocolate mixture over caramel.
Smooth with a spatula (offset spatula is handy at this point).
Sprinkle top with sea salt.
Refrigerate for 2-3 hours until firm.
Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer.
Release the pan and remove the paper from the bottom.
Cut int 1 1/2 inch by 1/2 inch bars and store in an airtight container.