Ingredients
1 recipe Eggless Sugar Cookie Dough
1 c. heavy cream
1/2 c. unsalted butter
1 c. light brown sugar
1 tsp. salt
1 tbsp. dark rum
6 oz. dark chocolate
2 oz. dark chocolate
1/2 tsp. Maldon sea salt
Preparation
Step 1Press cookie dough evenly into the bottom of a 9- by 9-inch nonstick baking pan. Poke several times with a fork. Place in the refrigerator for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Bake for 14-16 minutes, until edges are golden brown. Cool completely on a wire rack.Step 2In a large saucepan, melt cream, butter, brown sugar, and salt over medium heat. Bring to a boil, stirring to dissolve sugar. Boil for 5 minutes, stirring frequently, then remove from heat. Stir in rum. Return to heat and cook for 1 minute, stirring constantly. Pour over cooled cookie crust and refrigerate for 2 hours, until butterscotch is firm.Step 3Place 6 ounces of finely chopped chocolate in a microwave-safe bowl. Microwave in 30 second intervals, stirring after each interval, until chocolate is melted. Check the temperature of the chocolate; it should be 115 degrees F. If it is too cool, heat it for 5 second intervals until the proper temperature is reached. Stir in remaining 2 ounces of roughly chopped chocolate until it has melted and the chocolate cools to 90 degrees F.Step 4Remove pan from refrigerator and pour chocolate over the butterscotch layer, spreading it evenly over the surface with an offset spatula. While chocolate is still wet, sprinkle Maldon sea salt over the surface. Allow to set up at room temperature for 5-10 minutes. Cut into squares or bars and serve immediately, or return to the refrigerator until ready to serve.
