The church I grew up in has always provided a nice spread of finger-food after each service. Sometimes it's a little excessive, and probably intimidates people from volunteering to join the host/hostess volunteer list. But regardless of how lavish or decadent or tasty the snacks, there is something beautiful about watching everyone linger after the service is over, enjoying each others company over a cup of coffee and a salted caramel bar. A simple little bite to excite the palate provides for nearly an hour of fellowship, and brings a family atmosphere to the congregation.
As sad as it sometimes makes me to visit VCC, because so much of my (church) family no longer goes there, I will never stop visiting, because those who are left make me feel like I've come home, every time. And somehow, Garry McCready knows exactly what songs to play, as if he is personally welcoming me back. Come thou fount of every blessing, tune my heart to sing thy grace. How deep the father's love for us, how vast beyond all measure. Those songs will stay in my head all day long. :)
Ingredients
for the shortbread
6 oz unsalted butter, chilled
1 3/4 cup flour
pinch of salt
1/3 cup brown sugar, packed
for the caramel
5 1/2 oz unsalted butter
1 can (396 g) sweetened condensed milk
1/3 cup brown sugar, packed
1/4 cup sugar
1 tsp sea salt
for the topping
6 oz dark or semisweet chocolate
coarse sea salt
Procedure
Preheat the oven to 325 degrees. Using parchment paper, line the a 8"x8" baking dish. In a medium bowl, mix together the flour, salt and sugar for the shortbread. Using your a pastry cutter, cut in the butter until the mixture begins to come together, and looks moist. Press the dough into the bottom of the lined baking dish, and pierce with a fork. Bake for about 35 minutes, or until just barely golden brown. Set aside to cool. While cooling, begin the caramel...
In a medium sauce pan, melt the butter over medium-low heat. Once melted, add the sweetened condensed milk, sugars, and salt. Turn the heat up to medium, and stir. When the sugars have dissolved, turn the heat to medium-high, and stir constantly. When the caramel reaches a boil, turn the heat to low, and continue stirring for 10 minutes. This step is important. If the caramel isn't cooked long enough, it won't set well, and your bars will be a gooey mess! After ten minutes, pour the caramel over the shortbread, and spread it evenly, so that it reaches all the corners. Let cool completely at room temperature (if you're in a rush, it probably wouldn't hurt to throw them in the fridge).
For the chocolate layer, simply melt the chocolate in a double boiler (in a metal mixing bowl over a pan of simmering water), or in a microwave proof bowl for 30 second increments, until smooth. I was working with poor quality chocolate, so I had to add a bit of butter to get the chocolate nice and smooth. But it meant the chocolate didn't harden like it should have. So I recommend using a good quality chocolate. Spread the chocolate over the caramel, and sprinkle with coarse sea salt!
Cool at room temperature, then cut into squares using a large knife. It helps to run the blade under very hot water, and to clean the blade often between slices. This makes for prettier bars!
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