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1
Special equipment: parchment paper or silicone mat
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2
Preheat the oven to 170 degrees F. Line the back of a cookie sheet with parchment paper or a silicone mat.
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3
Put the chocolate chips in a stainless steel bowl and place in the oven.
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4
Heat the chips until they hold their shape but melt when you touch them, 8 to 12 minutes.
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5
You want the chocolate to melt without getting hot or it will be ruined.
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6
Stir until smooth and shiny.
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7
Pour the melted chocolate out onto the prepared cookie sheet.
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8
Spread evenly into an 1/8-inch-thick rectangle.
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9
Sprinkle with the cookies and drizzle the Sorghum Caramel over the top.
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10
Sprinkle with salt.
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11
Gently pick up the pan and drop it on the counter a couple of times.
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12
This will help the ingredients settle into themselves.
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13
Leave the bar to cool at room temperature, about 1 hour.
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14
Break into irregular 3-inch pieces.
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15
Fill a glass with ice water and set aside.
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16
Combine the sugar, sorghum and butter in a saucepan and heat over medium until the butter melts, 3 to 5 minutes.
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17
Stir in the sweetened condensed milk, bring to a simmer and cook about 1 minute.
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18
Lower the heat and continue to cook, stirring constantly, until a soft ball forms when the caramel is dropped in the glass of ice water or the temperature reads 240 degrees F on a candy thermometer, about 20 minutes.
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19
Let the mixture stand for 5 minutes before using.
