Crust
1 Cup Flour
1/4 Cup Dark Brown Sugar
3 Tsp Cornstarch
1/4 Tsp Salt
1/2 Cup Cold Butter, Cubed
1 T Ice Water
1 Large Egg Yolk
Caramel
14 Oz Sweetened Condensed Milk
1/3 Cup Dark Brown Sugar
6 Tbl Butter, softened
2 Tbl Corn Syrup
1 Tsp Vanilla
Large Pinch Salt
Chocolate
6 Oz High Quality Semi Sweet Chocolate, grated
3 Tbl Heavy Cream
Prepare Crust: Heat oven to 350 degrees. Line a 9 inch square pan with non stick foil OR parchment paper. Push the paper into the corners and ensure that paper overlaps on the edges. Spray with nonstick cooking spray.
In a food processor with blade, combine flour, brown sugar, cornstarch and salt. Combine well. Add the butter and pulse until it resembles a coarse meal. Add the ice water and egg yolk - blend until moist clumps form. Dump into the prepared pan and press into an even layer. If the dough sticks to your fingers, dust your fingers lightly with flour. Pierce the dough all over with a fork and bake for 20 minutes. Set aside to cool.
Prepare Caramel: In a medium saucepan over medium heat, whisk together the sweetened condensed milk, brown sugar, butter, syrup vanilla and salt. Continue stirring until sugar dissolves and the butter melts. Add a candy thermometer, bring to a boil, whisking constantly. Continue to whisk and boil until the thermometer registers 225 degrees. Pour the caramel over the crust, even if still warm. Cool until caramel is set.
Prepare Chocolate: Place the chocolate and cream in a microwave safe bowl. Microwave 20 seconds at a time, stirring well in between, until the chocolate is 75 percent melted. At this point, keep stirring until fully melted. Spread over the caramel layer. Refrigerate at least 1 hour. ]
Serve: Remove the bars from the pan with the overlapping liner and place on a cutting board. Cut into small squares. Store in the refrigerator.
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