Canadian Living - - COOK & EAT | A DATE WITH DOUGH -

MAKES 16 BARS HANDS-ON TIME 20 MIN­UTES RE­FRIG­ER­A­TION TIME 2 HOURS TO­TAL TIME 3 HOURS 1 cup un­salted but­ter, soft­ened 6 tbsp ic­ing sugar ¼ tsp vanilla pinch salt 1 cup all-pur­pose flour 1½ cups packed dark brown sugar ½ cup whip­ping cream (35%) ¾ cup semisweet choco­late chips pinch flaky sea salt 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 ½ cup of the but­ter, the ic­ing sugar, vanilla and salt un­til light and u y; stir in our just un­til com­bined.

Press dough into pre­pared pan (if dough is too soft, re­frig­er­ate for 5 min­utes be­fore pro­ceed­ing); us­ing palm of hand, at­ten to make smooth even sur­face. Prick all over with fork. Re­frig­er­ate un­til rm, about 30 min­utes. Bake un­til rm 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, 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 o set 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.

PER BAR about 261 cal, 2 g pro, 17 g to­tal fat (10 g sat. fat), 29 g carb (1 g di­etary fi­bre, 22 g sugar), 40 mg chol, 100 mg sodium, 66 mg potas­sium. % RDI: 2% cal­cium, 5% iron, 13% vit A, 6% fo­late.

Use Hi­malayan pink salt. for a pop of colour!

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