Good morning here me will give you a recipe sea salt caramel shortbread squares which is appetizing The way making it is very not too difficult. You just need to be careful to get results from sea salt caramel shortbread squares which has aroma and taste that can evoke our tastes.

So that the result of sea salt caramel shortbread squares, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare sea salt caramel shortbread squares delicious as long as you know the tricks and how to make this dish can be serving very special.

Ingredients and seasonings used in prepare

1. Prepare 2/3 cup butter
2. Take 1/4 cup white sugar
3. Prepare 1 1/4 cups all purpose flour
4. Prepare 1/2 cup butter
5. Prepare 1/2 cup packed light brown sugar
6. Take 2 Tbsp light corn syrup
7. Prepare 1/2 cup sweetened condensed milk
8. Prepare 1 1/2 cups dark chocolate chips
9. Prepare Sea salt

Mix in the flour and combine until it forms a soft dough. Simply combine all of the dry ingredients in the bowl of a food processor. Blitz to blend, then add the butter in chunks. Pulse until the mixture resembles coarse meal, then add the ice water and egg yolk.

How to make:process Sea Salt Caramel Shortbread Squares:

1. Preheat oven to 350 degrees.
2. In a medium bowl, mix together 2/3 cup butter, white sugar and flour until evenly crumbly. Press into a 9 inch square baking pan lined with parchment paper. Bake for 20 minutes.
3. In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup and sweetened condensed milk. Bring to a boil, stirring constantly. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for 3 minutes. Pour over warm or cool baked crust. Cool until it begins to firm.
4. Place chocolate chips in a microwave safe bowl. Heat for 1 minute on high power, then stir. Continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Sprinkle with sea salt and chill. Lift squares out of pan using parchment paper and place on cutting board. Cut into squares. Makes 36 squares.
5. Done and ready to serve!

Pulse until the dough comes together in wet clumps. Dump the dough into the prepared pan and press into an even layer. Remove the caramel from the heat and carefully add the cream. When the bubbling subsides, stir in the butter. Insert a candy thermometer and cook over moderately high heat, stirring with a wooden.

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