Ingredients

Scale

For the crust:

1 cup all-purpose flour
1/4 cup brown sugar
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup cold butter, cut into 1/2-inch cubes
1 Tablespoon ice water
1 large egg yolk

For the caramel layer:

1 (14-oz) can sweetened condensed milk
1/2 cup brown sugar
6 Tablespoons butter
2 Tablespoons golden Agave syrup – or dark corn syrup
1 teaspoon vanilla extract
A generous pinch of salt

For the chocolate ganache:

6 ounces good quality semi-sweet chocolate chips
3 tablespoons heavy cream
Coarse sea salt, for the top

Instructions

Preheat the oven to 350 F. Spray a 9x9x2 inch pan with cooking spray (or butter the bottom and sides), then line with parchment paper (the oil helps the paper stick to the pan). Put dry ingredients for the cruts (up through the salt) into a food processor or pulse to mix, then add the butter and pulse until the mixture is small crumbs. Add the butter a chunk at a time, pulsing to incorporate, then the ice water and egg yolk, pulsing until the mixture clumps together.
Dump into the prepared pan and using your fingers, smooth it out. Pierce all over with a fork, then bake for about 20 minutes or until lightly browned. Remove from oven and set aside to cool.
Make the caramel layer by heating the ingredients in a saucepan over medium heat. Whisk constantly for about 6 minutes, until the mixture reaches 225 F. Pour the caramel over the prepared crust and use a spatula to smooth it out over the crust. Let the caramel cool.
Put the chocolate chips and cream in a small microwave-safe mixing bowl and microwave for 1 minute. Stir together until the chips are melted and the mixture becomes smooth and glossy. (If needed, microwave another 20 seconds to fully melt the chocolate.)
Using a spatula, smooth the chocolate ganache over the caramel layer. Sprinkle with a bit of sea salt. Set in a cool place until the chocolate is set. Cut into small squares and enjoy!

Notes

Cut the bars small because they are rich and you only need a few bites. Total time does not include cooling time.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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