Directions
1
Shortbread Crust: Preheat oven to 350°F. Line 8-inch square pan with parchment paper, with paper overhanging sides.
2
In medium bowl, using handheld electric mixer, beat butter and sugar until light and fluffy. Stir in half the flour until incorporated, then stir in remaining flour and salt. Press into bottom of prepared pan; using fork, prick all over. Freeze for 10 minutes.
3
Bake for 15 to 20 minutes or until lightly golden around edges and just set. Let cool completely.
4
Caramel: In medium heavy-bottomed saucepan set over medium-high heat, cook sugar, stirring occasionally, for 5 to 8 minutes or until melted and color is golden.
5
Remove from heat and carefully add butter (it may splatter). Stir to incorporate. Stir in cream, then transfer to heat-safe bowl. Let cool completely.
6
Using handheld electric mixer, beat sugar mixture until almost doubled in volume. Pour over cooled crust.
7
Sprinkle chopped SNICKERS® over top and press into caramel. Chill in refrigerator for 30 minutes.
8
Drizzle melted dark chocolate over top; smooth top. Sprinkle with sea salt. Freeze for 3 to 5 minutes or until hardened and set. Cut into 12 bars.
9
Transfer melted white chocolate to small resealable bag, snip corner and pipe football shapes over chocolate. Freeze for 3 to 5 minutes or until set.
