Chocolate Caramel Bars

Preheat oven to 350 degrees. Line an 8 x 8-inch square pan with unbleached parchment paper. Leave an overhang on all sides. Butter the parchment inside the pan and then set aside.

Start by preparing the shortbread crust. In the bowl of a food processor, pulse together rapadura, maple syrup, flour and salt to combine. Add butter and process until dough begins to come together. Pour dough out onto the pan and press evenly into the pan. Bake for 30 minutes, until golden brown.

Place chocolate in a large bowl and set aside. In a medium saucepan, heat rapadura and water over medium heat. Simmer until it reads 220 degrees on a candy thermometer, about 6-7 minutes. Remove from heat and add the cream and 1/2 teaspoon salt. Put the pan back over heat and bring to a boil, stirring until smooth. Pour mixture over the chocolate and let the mixture sit for 1 minute. Whisk together until smooth, and then pour mixture over crust. Refrigerate overnight.

To serve, carefully lift up on the parchment paper to release the bars from the pan. Cut bars using a knife dipped in hot water and then quickly dried. Sprinkle with sea salt. These bars can be kept in the fridge for at least 3 days.