These are so. stinkin. good! Thanks for the recipe, Margaret! :)
- 3 tbsp granulated sugar
- 12 tbsp (1 1/2 sticks) unsalted butter, at room temp
- 3/4 cup all-purpose flour
- 1 can (14-ounce) sweetened condensed milk
- 1 tbsp light corn syrup
- 1 tsp molasses (or substitute additional corn syrup)
- 1 tsp vanilla extract
- kosher or sea salt
- 2 ounces bittersweet chocolate, chopped
Using a mixer, beat sugar & 6 tablespoons butter in a large bowl until light & fluffy, about 2 minutes. Reduce mixer speed to low & gradually add flour, mixing until fully incorporated. Using floured fingers, press dough into prepared pan. Bake until set & golden brown at edges, 16-18 minutes.
Meanwhile, in a medium saucepan, combine condensed milk, corn syrup, molasses & 5 tablespoons butter. Stirring occasionally, bring to a simmer over medium-low heat, about 8 minutes. Gently simmer, stirring, until slightly thickened & pale golden brown, 5-7 minutes more. Remove from heat & whisk in vanilla & 1/4 teaspoon salt. Immediately spread the mixture over the crust. Refrigerate until set, about 30-45 minutes.
Place chocolate & remaining tbsp of butter in a microwave-safe bowl; heat on high until beginning to melt, about 30 seconds. Stir until mixture is melted & smooth. Spread over caramel & sprinkle lightly with kosher or sea salt. Refrigerated until set, about 30 minutes. Cut into 1-inch squares.