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Ganache Topped Caramel Bars

Three-layered caramel bars with a shortbread crust and rich ganache topping.

Ingredients

Crust:

Caramel:

Ganache:

Instructions

  1. Preheat oven to 350º.
  2. Pulse flour and sugar in a food processor to mix. Add butter and pulse till the butter is the size of small peas. Add the yolks and pulse till dough comes together. Pat into a greased or non-stick foil lined 9 x 13 pan. Bake till edges are lightly browned, 12-14 minutes. Let cool while preparing caramel.
  3. In a medium saucepan, whisk together all caramel ingredients. Bring to a boil over medium heat, whisking often till mixture comes to a boil. Clip candy thermometer to the pan and continue whisking and cooking till caramel reaches 225º. Pour caramel over crust and let cool till caramel is set.
  4. Make ganache by combining chocolate, cream and corn syrup in a microwave-safe bowl. Heat gently, stopping and stirring till chocolate is almost melted. Let rest for a couple minutes, then stir till smooth. Spread over caramel layer and chill for at least an hour before cutting. Store bars in refrigerator.