Marbled Caramel Chocolate Bars

These bars have a pretty marbled top and taste decadent. I took these to my sister's bridal shower a month ago. I forgot to take a picture once I got them out at the shower. I think the top looks pretty though. It isn't hard to make them, but it does take a bit of time because it is spread over three stages.

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*The first time I didn't let the caramel filling get hot enough or cook long enough. They looked pretty, but the caramel ran out all over the plate and dripped down the sides. Just make sure it comes to a boil. :)

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Marbled Caramel Chocolate Slices - from The Ultimate Cookie Book

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For the base:

9 ounces/2 1/4 cups all-purpose flour

3 ounces/1/2 cup superfine sugar

6 ounces/3/4 cup butter, softened

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For the filling:

3 1/2 ounces/7 tablespoons butter, diced

3 1/2 ounces/1/2 cup light brown sugar

2 14-ounce cans of sweetened condensed milk

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For the topping:

3 1/2 ounces semi-sweet chocolate

3 1/2 ounces milk chocolate 2 ounces white chocolate

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Preheat the oven to 350 degrees. Line a 13 x 9-inch jelly roll pan with parchment paper and lightly grease it.Put the flour and superfine sugar into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Work with your hands until the mixture forms a dough Put the dough into the prepared pan and press it out with your hand to cover the base. Then use the back of a tablespoon to smooth it and press it evenly into the pan. Prick all over with a fork and bake for about 20 minutes, or until firm to the touch and very light brown. Set aside and leave it in the pan to cool.

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To make the filling, put the butter, brown sugar and condensed milk into a pan and heat gently, stirring until the sugar has dissolved. Stirring constantly, bring to the boil. Reduce the heat and simmer the mixture very gently, stirring constantly, for about 5 - 10 minutes, or until it has thickened and has turned a caramel color. Take care that the mixture does not burn on the base of the pan, as this will spoil the flavor. Remove from the heat. Pour the filling mixture over the cookie base, spread evenly, then leave until cold.

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To make the topping, melt each type of chocolate separately in a microwave or in a heatproof bowl set over a pan of hot water. Spoon stripes about 2 inches wide of semisweet and milk chocolate down the length of the pan, alternating semisweet and milk chocolate. Place spoonfuls of the white chocolate randomly over the top. Use a skewer to form a marbled effect on the topping. Cut them small because they are rich! (And soooo yummy . . .)