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1
Preheat oven to 350.
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2
Stir crumbs, sugar and melted butter together and put into an 8X8 pan lined with non-stick foil.
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3
Bake at 350 for 7 to 10 minutes and cool.
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4
For caramel:.
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5
Spread the sugar in an even layer in a large dutch oven, at least 6 quarts.
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6
Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.
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7
Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well.
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8
The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and a light amber color.
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9
Continue to cook until the sugar turns deep brown and starts to smoke.
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10
The darker you cook the sugar without burning it, the better the sauce will be, but be careful not to let it burn.
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11
Remove from the heat and quickly stir in about 1/4 of the warmed (but not hot) cream.
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12
The mixture will bubble up quickly, so you may wish to wear an oven mitt.
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13
Remove from heat and continue to whisk in the rest of the cream, stirring as you go to make sure it's smooth.
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14
Stir in the butter, vanilla and salt.
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15
If there are clumps return to the heat and keep stirring to smooth it out.
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16
Strain into a pyrex measuring cup and let cool.
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17
Will store in fridge up to one month.
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18
Top cooled crust with approximately 1 cup of salted caramel.
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19
Chocolate:.
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20
Melt bag of chocolate chips with the cream and pour on top of the caramel.
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21
This can be done either on the stove top or the microwave.
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22
Sprinkle with toffee bits and chill until firm.
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23
Stores well in the freezer.
