Well...I ate more of them than I care to admit. How could I not?
Two things The Missus did differently -one, for the chocolate topping, she just poured a bag of mini semi sweet chips over the caramel, then put it back in the oven to melt. Then it got pulled out so she could make the top nice and pretty with a pastry putty knife. The second change was the addition of Fleur de sel,(instead of sea salt) a delicate finishing salt that has a wonderful texture that's ideal for baking.
Thanks for the inspiration, Dom!
As an aside, it would be interesting to take this to another level by leaving out the chocolate topping and instead, dipping each bar individually in chocolate. Kind of like a "Millionaire's Twix" bar!
Those look great, Richard. I was thinking along the same lines - make the shortbread and caramel, then dip them in chocolate to make Twix bars. I actually have the Wilton dipping tools to coat my caramels in chocolate.
BTW, we're still working on finishing ours. Still a lot in the fridge.
