SALTED CHOCOLATE MILLIONAIRE BARS
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!