Caramel Chocolate Bars -- Thank you, Jen Bamer!

The May MOPS Steering Team meeting was a much more decadent event than most meetings thanks to Jen Bamer's Caramel Chocolate Bars.  Bake up a batch and see for yourself just how tasty and delicious these bars are.

Caramel Chocolate Bars
(makes 16 bars)

Crust:
6 Tbsp unsalted butter, softened
3 Tbsp granulated sugar
1/4 tsp salt
1 C sifted all-purpose flour

Chocolate and Caramel Layers:
1 Tbsp unsalted butter
1 Tbsp firmly packed brown sugar
1 14-oz. can sweetened condensed milk
1/4 tsp salt
3 oz bittersweet chocolate, coarsely chopped
1/3 C whipping cream

To make crust:  Arrange a rack at center position and preheat oven to 350. Butter an 8-inch baking pan, then line it with aluminum foil cut 8 inches wide and long enough to extend 3-4 inches over 2 sides of the pan. Butter the foil.

In a mixing bowl cream butter with an electric mixer on medium speed, then beat in sugar and salt. Beat 1 to 2 minutes to blend well, then beat in the flour. Gather dough into a ball and place in mounds, about a teaspoon each, on the bottom of the an. With your fingers, press to form a smooth, even layer. Prick the dough with the tines of a fork. Bake until just starting to color lightly, 19 to 20 minutes. Remove pan, but do not turn off oven.

To make the caramel and chocolate layers: Place butter and light brown sugar in a heavy, medium saucepan set over medium-low heat. Stir constantly with a whisk until sugar has dissolved, about a minute. Add condensed milk and salt and, whisking constantly and never letting mixture come to a boil, until it thickens and becomes a light caramel color, about 10 minutes. As milk cooks, it will caramelize lightly on the bottom of the pan, so you may see some flakes floating in the mixture. That's ok.

Pour caramel over pastry crust, smoothing into an even layer with a metal spatula or back of a knife. Return pan to oven and bake 10 minutes. Remove and cool to room temperature.

Place chocolate and cream in a heavy medium saucepan set over medium-low heat. Whisk constantly until mixture is smooth, about 2 minutes. Cool 5 minutes, then pour melted chocolate over cooled caramel layer and spread evenly with a metal spatula or table knife. Refrigerate until chocolate is set, 30 minutes or longer.

Run a sharp knife around inside edges of pan to loosen, then lift out pastry using the foil as an aid. Remove foil. Cut into 16 squares. (Bars can be made 2 days ahead; store in an airtight container at room temperature or in the fridge.) Serve chilled or at room temperature. Bars are good either way.