Use Himalayan pink salt for a pop of colour!
- Prep time 20 minutes
- Total time 3 hours
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 300°F. Line 8-inch square cake pan with parchment paper. In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together 1/2 cup of the butter, the icing sugar, vanilla and salt until light and fluffy; stir in flour just until combined.
Press dough into prepared pan (if dough is too soft, refrigerate for 5 minutes before proceeding); using palm of hand, flatten to make smooth even surface. Prick all over with fork. Refrigerate until firm, about 30 minutes. Bake until firm and pale golden, about 35 minutes. Let cool completely in pan.
In saucepan, bring remaining butter, the brown sugar and cream to boil over medium-high heat, stirring, until butter is melted and sugar is dissolved. Set candy thermometer in centre of saucepan, at least 1 inch from bottom. Cook caramel, without stirring, until candy thermometer reads 250°F, 4 to 5 minutes; scrape over base. Refrigerate until cold, about 30 minutes.
In microwaveable bowl, microwave chocolate chips on high, stirring once, until melted, about 1 minute; using offset palette knife, spread in even layer over bars. Sprinkle with salt. Refrigerate until chilled, about 1 hour. Lift out onto cutting board; cut into 2-inch squares. Refrigerate until ready to serve, as caramel becomes soft at room temperature.
Test Kitchen Tip: Ensure your thermometer is properly calibrated: It should register 212°F in a pot of boiling water.
Makes 16 bars.
Nutritional facts Per bar: about
- Fibre 1 g
- Sodium 100 mg
- Sugars 22 g
- Protein 2 g
- Calories 261
- Total fat 17 g
- Potassium 66 mg
- Cholesterol 40 mg
- Saturated fat 10 g
- Total carbohydrate 29 g
%RDI
- Iron 5
- Folate 6
- Calcium 2
- Vitamin A 13
