- 1½ cups all-purpose flour
- ½ cup sugar
- ¾ pound (3 sticks) unsalted butter, 2 sticks chilled and cut into pieces, 1 stick at room temperature
- ½ cup packed brown sugar
- Two 14-ounce cans unsweetened condensed milk
- 12 ounces semisweet chocolate chips
- ¼ cup heavy cream
1 Preheat the oven to 325°F.
2 Sift the flour into the bowl of a food processor. Add the sugar and the chilled butter and pulse until the mixture resembles crumbs.
3 Press the mixture into a 9 x 13-inch pan sprayed lightly with nonstick cooking spray and bake for 30 to 35 minutes, or until light golden. Let cool in the pan.
4 In a medium saucepan, melt the brown sugar and the remaining stick of butter. Add the condensed milk and stir constantly over medium-high heat until the mixture thickens slightly and becomes light golden in color, 3 to 4 minutes. Remove the caramel from the heat and pour evenly over the cooled cookie mixture. Let cool slightly.
5 In the meantime, melt the chocolate in a bowl over a pot of simmering water and gradually whisk in the heavy cream until smooth.
6 Pour the melted chocolate mixture over the caramel and spread it evenly with a small offset spatula or by tapping the bottom of the pan on a hard surface.
7 Cool the bars in the refrigerator until set and cut into squares. If the chocolate hardens, let the bars stand for at least 1 hour at room temperature before cutting. They will keep for 1 week on the counter and 2 weeks in the freezer.
Makes 35 bars.
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From Lulu Powers Food to Flowers by Lulu Powers. Published by Harper Collins. Copyright 2010 by Lulu Powers. All rights reserved. Reprinted by permission of Harper Collins.