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1
Arrange a rack at center position and preheat oven to 350.
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2
Grease an 8x8 square pan with butter or cooking spray.
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3
Make the crust: In a mixing bowl, cream butter with an electric mixer on medium speed, then beat in sugar and salt.
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4
Beat 1-2 minutes to blend well, then beat in the flour.
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5
Gather dough into a ball and place in mounds, about a teaspoon each, on the bottom of the pan.
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6
With your fingers, press to form a smooth, even layer.
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7
Poke the dough with a fork.
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8
Bake until it starts to color lightly, about 10-15 minutes more if needed.
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9
Remove the pan but keep the oven on at 350.
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10
Make the caramel layer by placing the butter and light brown sugar in a heavy medium saucepan over low-medium heat.
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11
Stir constantly with a whisk until sugar has dissolved.
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12
Add the sweetened condensed milk and salt, and whisking constantly, bring mixture to a slight simmer.
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13
Cook, whisking constantly and never letting mixture come to a boil, until it thickens and becomes a light caramel color, about 10 minutes.
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14
Pour caramel over the crust, smoothing into an even layer with a metal spatula or back of a knife.
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15
Return the pan oven and bake for 10 minutes.
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16
Remove and cool to room temperature.
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17
You can shut the oven off now.
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18
Place the chocolate and cream in a saucepan over low-medium heat.
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19
Whisk constantly until the mixture is smooth, about 2 minutes.
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20
Cool 5 minutes, then pour the melted chocolate cream over the caramel layer and spread evenly with a metal spatula or back of a knife.
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21
Refridgerate until chocolate is set, about 30 minutes or longer.
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22
Run a sharp knife around inside edges of pan to loosen, and cut into 16 squares.
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23
Bars can made 2 days in advance; store in an airtight container at room temperature Can be served chilled or at room temperature.
