Components
Crust
1/4 cup sugar
1/2 cup salted butter
1 1/2 cups
1 tablespoon of milk
pinch of salt
Caramel
3/4 cup salted butter
1/2 cup sugar
3 tablespoons mild corn syrup
14 ounces sweetened condensed milk
1 teaspoon vanilla
chocolate filling
1/3 cup semi-sweet chocolate chips
1/4 cup white chocolate chips
massive crystal salt
Directions
Preheat the oven to 350 levels
In a mixing bowl, cream collectively 1/2 cup butter and 1/4 cup sugar
Combine flour and milk and salt. It should look very crumbly.
Put together an 8 x 8 pan by spraying it and lining it with parchment paper
Bake for 20 minutes, take away from oven and let cool utterly
In a heavy-bottomed saucepan, mix 3/4 cup salted butter, 1/2 cup sugar, 3 tablespoons mild corn syrup, vanilla, and a can of sweetened condensed milk
Stir repeatedly, carry to a boil and proceed to stir till it turns golden brown (about 6-8 minutes).
Pour over the cooled shortcrust pastry
In a microwave protected bowl, soften the semi-sweet chocolate chips at 30 second intervals and unfold over the caramel
In a microwave protected bowl, soften the white chocolate chips at 30 second intervals and drizzle with a spatula to make swirls, then sprinkle with coarse crystal salt (elective)
Cool utterly, then minimize into bars to serve.
Could be saved for per week in an hermetic container.
Diet
Energy: 447kcal | Carbohydrates: 51g | Protein: 4g | Fats: 25g | Saturated Fats: 15g | Ldl cholesterol: 63mg | Sodium: 219mg | Potassium: 181mg | Sugar: 38g | Vitamin A: 680 IU | Vitamin C: 0.8mg | Calcium: 114mg | Iron: 1.1mg
