You will want to use a 9x13" sided baking pan and create for it a "sling". A sling is pretty easy to make. You will need some parchment paper that is cut to line the baking pan with some overlap. You should, for this recipe, do it in both directions. Spray a little of the pan before putting your sling in. Then lightly spray the sling.
The Crust
- 2 1/2 cups AP flour
- 1 1/2 cups sugar
- 3/4 tsp salt
- 6 tbsp unsalted butter
- Whisk together the flour, sugar and salt.
- Add the butter and mix.
- Press into slung pan.
- Prick with a fork throughout the top to help release steam.
- Bake at 350 for 25-30 minutes or til it turns a light brown.
- Cool for at least 20 minutes.
Layer 1
- 14 oz can of sweetened condensed milk
- 1 c dark brown sugar
- 1/2 cup clear corn syrup
- 1 stick unsalted butter
- 1/2 tsp salt
- 1/2 cup heavy cream
- Stir everything together on medium heat until it reaches 236-239 degrees (16-20 mins)
- Pour over the crust and smooth out.
- Cool for 1 1/2 hours until set.
Layer 2
- 6 oz bittersweet chocolate, finely chopped
- Microwave in short blasts (15 sec) until melted.
Once melted, stir in:
- 2 oz of VERY FINELY grated (to powdery consistency) bittersweet chocolate
- Melt the two in the microwave at 5-second intervals if needed
- Pour over the caramel center (spread this quickly!)
- Chill in the fridge for at least 10 minutes, but can do it as long as you like.