The perfect treat, Salted Chocolate Caramel Squares are made with a shortbread crust, caramel middle, and dark chocolate topping sprinkled with sea salt. All of the flavors you love in this easy to make triple layer squares.
Preheat oven to 350 degrees. Spray and line a 9 x 9 inch baking pan with parchment paper; set aside.
For the bottom shortbread layer, in a bowl, combine flour, melted butter, and sugar. Press into the bottom of the baking pan using the bottom of a measuing cup or clean hands. Bake for 20 minutes; set aside to cool.
For the middle layer, combine the butter, brown sugar, sweetened condensed milk, and corn syrup in a saucepan over medium heat. Whisking constantly, bring the mixture to a boil and reduce to a simmer. Cook for 5 minutes, stirring frequently, until thickened. Remove from heat and pour over the bottom shortbread layer. Set aside to cool and firm up. Alternatively, you can refrigerate for 15 minutes.
For the top layer, place the chocolate in a microwave-safe bowl and microwave on low power until chocolate is just melted, stopping to stir in 30 second intervals. Pour chocolate over caramel layer and sprinkle on sea salt. Chill completely before cutting into squares.
These little squares can be made ahead and refrigerated for up to two weeks, if they can last that long! You could also freeze in an airtight container for up to a two months.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com