Dark Chocolate Caramel Delight
BASE:
1 cup all-purpose flour
1 tsp baking powder
1/8 tsp salt
1/2 cup butter, softened
1/4 cup granulated sugar
TOPPING:
1/2 cup butter, cut up
1/2 cup granulated sugar
2 tbsp light corn syrup
1 can (14 oz) sweetened condensed milk
8 oz semisweet/dark chocolate, coarsely chopped
Preheat the oven to 325°F. Line a 12 x 9-inch jelly-roll pan with aluminum foil.
Cookie Base: Sift the flour, baking powder, and salt into a large bowl. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy.
Mix in the dry ingredients. Spread the mixture evenly in the prepared pan. Bake for 10-15 minutes, or until golden brown.
Topping: Melt the butter with the sugar, corn syrup, and condensed milk in a medium saucepan over low heat, stirring constantly.
Bring to a boil and let boil for 5 minutes. Remove from the heat and let cool slightly. Spread the caramel topping evenly over the cookie base.
Melt the chocolate in a double boiler over barely simmering water. Pour the chocolate over the caramel topping and let stand for 30 minutes until set. Cut into squares.