Cortex
1/2 cup unsalted butter, very soft (1 stick)
1 cup all-purpose flour
1 tbsp cornstarch, optional and to taste
1/4 cup icing sugar
Filling
8 ounces of well toasted salted walnuts, halves or pieces; about
2 cups (I used the roasted salted halves of Trader Joe’s)
1 cup semi-sweet chocolate chips, or to taste
Preheat the oven to 350F. Line 8 8 inch pan avec foil, spraying with cooking spray; Leave besides. I highly recommend lining the pot with aluminum foil for easy cleanup. Cortex – In a large bowl, combine all the ingredients for the crust and with two forks or your hands (I find this easier), cut the butter into dry ingredients until they are evenly distributed and lumps in size peas and pieces of sand. The softer the butter, the faster and easier it is.
Process the mixture in a prepared skillet and wrap firmly with a spatula or hands to create a flat, even and even layer of crust.
Filling – Sprinkle the nuts evenly.
Sprinkle evenly with chocolate chips; set the pot aside.
In a large microwave-safe bowl, combine 1/2 cup of the butter, brown sugar, whipped cream and heat on high for 1 minute to melt.
Remove the bowl from the microphone and beat until the mixture is smooth; it’s fine if the butter hasn’t melted completely.
Return the container to the microwave and heat it for 1 minute on high power.
Remove the bowl from the microphone and beat until the mixture is smooth.
Beat the vanilla and salt.
Slowly and evenly pour the caramel sauce over the chocolate chips and nuts.
Place saucepan on a cookie sheet (as an overflow) and bake for about 30 to 32 minutes, or until the caramel is bubbling vigorously around the edges, bubbling to a lesser extent in the center. Let the bars cool in the pan on a wire rack for at least 3 hours or overnight (cover with a piece of foil and / or place the pan in a large ziplock), before slicing and serving. Bars will stay airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
ENJOY !
