One of my favorite flavor combinations is salt and caramel.  These bars can be created in a snap, and can be made using store-bought caramel if time is of the essence (or if you simply cannot wait to sink your teeth into the salty, caramel, chocolaty treats).  Splurge with high-end sea salt for this recipe.

Shortbread ingredients:

• 2 cups all-purpose flour
• 1/4 tsp. salt
• 2 sticks (1 cup) unsalted butter, softened
• 1/2 cup confectioners’ sugar
• 1 tsp. pure vanilla extract

Assembly ingredients:

• 1 cup homemade or store-bought caramel
• 12-ounce bag of milk chocolate chips
• ½ tsp. fleur de sel, or other coarse sea salt

Shortbread directions:

1. Preheat oven to 325 degrees.
2. In a small bowl, whisk the flour and the salt.  Set aside for later use.
3. In the bowl of an electric mixer, cream the butter with the paddle attachment for 1 minute.  Add the confectioners’ sugar and mix for 2 minutes, or until smooth.  Incorporate the vanilla extract.  Add the flour mixture on low speed and mix just until crumbly – do not over mix or tough shortbread will result.
4. Line a 9×13 pan with aluminum foil, allowing for extra foil to overhang on each end of the pan for easy unmolding later.  Coat the foil with cooking spray, or butter the foil well.
5. Press the dough into the pan and bake for 30-35 minutes, or until the shortbread is just lightly browned.  Cool for about 20 minutes.

Assembly directions:

1. Spread the caramel over the cooled shortbread and refrigerate for 15 minutes.
2. While the caramel shortbread is chilling, melt the chocolate chips in the microwave for about 90 seconds, stirring every 30 seconds to ensure every chips is melted.  Pour the chocolate over the caramel layer then spread evenly using an offset spatula.
3. Put the pan back in the refrigerator to cool the chocolate slightly, about 5 minutes.  Chocolate should be cool enough so that the salt won’t “melt” into it, but soft enough that the salt is able to adhere to it. Sprinkle the fleur de sel evenly over the chocolate.
4. Unmold the shortbread by pulling the foil out of the pan using the excess foil.  Cut into 18 bars using a sharp knife.

Make 18 bars.

Notes:  I have been using LaSalamandra Dulce de Leche for a few years as it is delicious and perhaps better than any caramel I have made.  Caramel found in the produce section of most grocery stores can also be used.

Inspiration for this recipe is based on Salted Chocolate and Caramel Shortbread Bars by Barbara Kiebel of Creative Culinary.