°1 and 1/3 cup soft unsalted butter
°1/2 cup granulated sugar
°2 and 1/2 cups all-purpose flour, spooned and flat
°A pinch of fine sea salt
+For the caramel filling
°1 c unsalted butter, cut to tablespoons
°1 cup light brown sugar, packed
°1 cup sweetened condensed milk
°1/4 cup light corn syrup
+To decorate the chocolate
°12 ounces semi-sweet breadcrumbs, finely chopped
°2 tablespoons of unsalted butter
°Flaky sea salt for garnish (optional, but recommended)
Preheat oven to 350 degrees F. Line a 9″ x 13″ baking dish with parchment paper, with some protrusion on all four sides. Spray with cooking spray, set aside.
Place the butter and granulated sugar in the body of a stand mixer using the paddle attachment, and cream together for 3 minutes until light and fluffy.
Add the flour and sea salt and stir until combined with no dry spots.
Place the dough in the prepared baking dish.
Bake for 23-28 minutes, until light golden brown along edges, center of crust appears dry, and a toothpick inserted in the center comes out clean.
Let it cool completely.
To prepare the filling: Place the butter, brown sugar, condensed milk, and corn syrup in a medium saucepan. Place over medium-low heat, stirring constantly, and bring to a simmer and bring to a simmer. Simmer for 5 minutes, stirring constantly so nothing on the bottom is burning – if it looks like it’s starting to boil more quickly, raise the heat for a few seconds while continuing to stir, then put it back on the heat. minutes, remove it from the heat and continue to stir for 4 minutes until it cools down a bit. Pour evenly over crust. Put it in the freezer for two hours.
Add the chopped chocolate and butter in a microwave-safe bowl. Microwave at 15-second intervals, stirring, until smooth. Spread the chocolate over the caramel layer. Placing it in the fridge for 2 h to set.
Use the parchment paper to help lift the bars from the baking dish. Cut into squares and sprinkle with sea salt if using, serve immediately and Enjoy!