These are DECADENT! Chocolate, coffee, caramel, whiskey and salt in a brown subgar blondie base. Easy to make yet a bit fancy.
Low FODMAP AServing Sizse Info: Makes 25 bars; serving size 1 bar
Make the Caramel: I like making the caramel a day ahead or several hours ahead so that it has time to cool and thicken up enough for piping/drizzling. You might not use all of the caramel, but it is difficult to make a smaller batch. Any extra can be drizzled on lactose-free ice cream (we like Beckon!).
When the syrup takes on a medium amber color immediately remove from the heat and quickly begin to add the cream, but do so in a slow pour. The mixture will most likely bubble up furiously. Just let the bubbling subside a bit and whisk until smooth. Whisk in the butter and whiskey until the residual heat melts the butter and your sauce is smooth. Cool until thick enough to hold shape while drizzling. You can hasten this by placing in a bowl set over ice.
Make the Bars: Preheat the oven to 350°F (180° C). Line an 8-inch (20 cm) square pan with aluminum foil or parchment, then coat well with nonstick spray.
To Top With Caramel: Use a fork to drizzle the caramel over the bars, waving it back and forth to create random drizzles over the bars. Or, for the look here in the images, place cooled, thickened caramel in a parchment cone, snip the tip of the cone and use it to pipe whirls, swirls and loops of caramel. Sprinkle with large flake sea salt and serve caramel coated bars immediately.