Chocolate Caramel Sea Salt Bars

This was pretty easy to make and delicious, especially with sea salt sprinkled over the top!

Yield: 20 to 25 pieces

Crust:
1 cup flour
1/4 cup brown sugar
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup chilled 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 brown sugar
6 tablespoons butter, diced
2 tablespoons dark corn syrup
1 teaspoon vanilla extract

Chocolate Glaze:
6 ounces semisweet chocolate, chopped
3 tablespoons heavy whipping cream
Flaked sea salt

Directions:
Preheat oven to 350.  Butter a baking pan. Blend first 4 ingredients by hand or with a food processor.  Add butter. Blend until coarse meal forms.  Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form.  Press dough onto bottom of pan and pierce all over with fork.  Bake until golden, about 20 minutes. Cool completely.

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

Chocolate Glaze:
Melt chocolate with cream in microwave in 15-second intervals, stirring occasionally.  Spread chocolate over warm caramel and sprinkle with sea salt.  Refrigerate until chocolate is set, at least 1 hour.   When set, slice into pieces and serve.  Enjoy!