The salted candy bars have a butter base and a layer of rich chewy caramel, and a crunchy flaked sea salt sprinkle is the perfect finishing touch!
INGREDIENTS
CRUST:
3.5 oz granulated sugar (1/2 cup)
1/2 teaspoon of salt
5 oz unsalted butter, melted
1 egg yolk, beaten
7.5 ounces of all-purpose flour (1 2/3 cup)
LAYER OF CARAMEL:
8 oz unsalted butter (1 cup)
7.5 ounces light brown sugar (1 cup, lightly packed)
8.25 ounces light corn syrup (3/4 cup)
1 teaspoon of fine sea salt
1.75 ounces of granulated sugar (1/4 cup)
1/4 cup heavy cream
2 teaspoons of pure vanilla extract
Sea salt in flakes
INSTRUCTIONS
Preheat the oven to 350 degrees Fahrenheit. Prepare a 9-inch by 9-inch skillet by lining the bottom with a long strip of parchment paper, making sure the paper is long enough for the ends to hang over the sides of the skillet. Spray parchment and skillet with nonstick cooking spray.
In a large bowl, stir in the sugar, salt and melted butter with a fork. Add the egg yolk and mix well.
Finally, add the flour and stir until the crust is moist. Transfer the dough to the parchment lined tray and press with your hands or the bottom of a measuring cup to make an even layer. Refrigerate the crust for 15-20 minutes, until cooled.
Bake the crust for about 25 minutes, until it is slightly browned on top. Allow the crust to cool completely while preparing the caramel topping.
To make the caramel topping, combine the butter, brown sugar, corn syrup, salt, granulated sugar and cream in a thick-bottomed medium saucepan. The caramel will bubble when cooked, so be sure to use a pan where the mixture can triple.
Bring the mixture to a boil, stirring occasionally, and make sure all the sugar is dissolved. Once it is boiling, insert a candy thermometer and cook, stirring occasionally, until it reads 250 degrees F. (This will produce a moderately firm chewing stick. For a softer chew, cook to 245 F, and for a really firm chew, shoot to 255 F.)
Once at the proper temperature, remove the pan from the heat, add the vanilla extract, and pour the caramel over the butter bread.
Let the caramel sit until it is firm: about 2-3 hours at room temperature. You can speed up the process by refrigerating it, but it will get very hard in the refrigerator, and you may need to let it return to room temperature before cutting and serving.
Once the candy has settled, remove the bars from the pan and cut it into small squares or rectangles. Finish with a small pinch of sea salt flakes, and enjoy! These bars are best served and eaten at room temperature. If you have cooked them too long and they are harder than you like, put them in the microwave for 5 to 8 seconds and the caramel will soften until it has a wonderfully chewy texture.