Page 4 - Englosh Version

Recipe

For the Cookie

1/2 cup (1 s�ck) of bu�er
1/4 C sugar
1 C flour

For the Caramel

3/4 cup sugar
3 tablespoons corn syrup
4 tablespoons bu�er
3 tablespoons heavy cream
1/4 teaspoon kosher salt
1/4 teaspoon vanilla

For the chocolate

1 cup chocolate chips (I used milk chocolate, but dark would be awesome too)

- Preheat the oven to 300ºF. Cream the sugar and 6 tablespoons of the bu�er. Mix in the flour with a
fork un�l crumbly. Add the rest of the bu�er and knead a li�le un�l a dough forms. Press into the
bo�om of an 8x8 inch pan. Bake for 30 minutes or un�l the edges are golden brown.

- Combine the sugar and corn syrup and cook over medium heat on the stove, s�rring occasionally. It
will melt, and then become honey coloured and from there you'll have to watch very closely as it
turns from a golden honey colour to an ambery caramel colour. As soon as it's caramel coloured, add
the bu�er and s�r un�l bubbling subsides.

- Add the cream and s�r un�l well combined and bubbling subsides. Add the salt and vanilla. Allow
to cool slightly before pouring over crust. Refrigerate un�l the caramel is firm (at LEAST 20 minutes).

- Turn the microwave to about 30% power. Melt the chocolate at about 40 second intervals, s�rring
each �me un�l smooth. Drizzle over the caramel and gently smooth it out to the edges. Throw it
back in the fridge so they will harden faster. Cut into bars. They do not need to be refrigerated, but
they can be.

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