Chocolate-Caramel Slice

My sister-in-law, Kylie, sent me this amazing recipe which was printed in Bon Appetit Desserts. Apparently of all the recipes in the cookbook, this Chocolate-Caramel Slice by Bill Granger was the most desired recipe and so they 'revealed' it on the Bon Appetit blog. And let me tell you, it is AMAZING.  I love it, love it, love it. The crust is buttery and crumbly, the caramel is gooey but still holds it shape, the chocolate is rich and smooth, and the sprinkle of sea salt on the top makes it simply irresistible! Have I convinced you yet? If you have any lingering doubts, I'll add this: And it's pretty easy, too. Seriously. At first glance it may look daunting, but read the instructions and you will see that the three steps (crust, caramel, chocolate) are each rather simple and quick. I made this entire dessert in one hour. (I had to put the warm crust in the freezer to cool it down quicker.) You don't have to rush it like that, but I'm just saying...  Just make sure you have it done at least one hour before serving, so it can firm up in the fridge. Anyway, I love this and have made it a few times in the last couple weeks. I think I'll make it again next week, too... I'm sure I can come up with some excuse. That salty-sweet combination is divine!

Chocolate-Caramel Slice
Submitted by Erin ~ The Sisters Cafe
Makes 20 to 24 squares

Crust
1 cup all purpose flour
1/4 cup (packed) golden brown sugar
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon ice water
1 large egg yolk

Caramel Topping
1 14-ounce can sweetened condensed milk
1/2 cup (packed) golden brown sugar
6 tablespoons (3/4 stick) unsalted butter, diced
2 tablespoons golden syrup (such as Lyle's Golden Syrup) or dark corn syrup
1 teaspoon vanilla extract

Chocolate Glaze
6 ounces bittersweet or semisweet chocolate, chopped
3 tablespoons whipping cream
Flaked sea salt (such as Maldon)

PREPARATION:

For Crust:
Preheat oven to 350 degrees F. Butter 11x7x2-inch metal baking pan. (A glass 9x13 will do.) Blend first 4 ingredients in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. (See picture of the crumbly crust dough; I usually blend it until it is a smidgeon more clumpy than shown.)



Press dough onto bottom of pan; pierce all over with fork. Bake until golden, piercing if crust bubbles, about 20 minutes. Cool completely.

For Caramel Topping:
Whisk first 5 ingredients in medium saucepan over medium heat until sugar dissolves, butter melts, and mixture comes to boil. Attach candy thermometer to side of pan. Boil gently until caramel is thick and temperature registers 225 degrees F, whisking constantly, about 6 minutes. Pour caramel evenly over crust; cool 15 minutes to set.

For Chocolate Glaze:
Meanwhile, melt chocolate with cream in microwave in 15-second intervals, stirring occasionally. Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour.

PREPARE AHEAD: Can be made 3 days ahead. Cover and keep refrigerated.

Cut dessert lengthwise into 4 strips. Cut each strip crosswise into 5 or 6 slices. Transfer to platter and serve.