CHOCOLATE CARAMEL SHORTBREAD BARS
Ingredients
SHORTBREAD:
CARAMEL FILLING:
CHOCOLATE TOPPING:
6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into pieces
1 teaspoon unsalted butter
Directions
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a cooking spray) a 9 x 9 inch (23 x 23 cm) pan.
FOR SHORTBREAD:
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Beat in the vanilla extract. Add the flour and salt and beat until the dough just comes together. Press onto the bottom of your greased pan and bake for about 20 minutes, or until pale golden in color. Remove from oven and place on a wire rack to cool while you make the filling.
FOR CARAMEL FILLING:
If using Dulce de Leche then simply warm the caramel in the microwave or in a heatproof bowl set over a saucepan of simmering water. If using sweetened condensed milk, pour the milk and other ingredients into a heatproof bowl and place the bowl over a saucepan of simmering water. Cover and cook, over low heat, stirring occasionally, for 60 to 90 minute or until the milk has thickened and has turned a caramel color. Remove from heat and beat until smooth. Pour the caramel over the baked shortbread and leave to set.
Note: You can also do this step in a microwave oven. Place the sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time. Reduce the powder to medium-low and continue to cook for another 8 to 12 minutes, or until the milk has thicken and has turned a light caramel color. Remove from microwave and beat until smooth.
FOR TOPPING:
Melt the chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water. Pour the melted chocolate evenly over the caramel and leave to set. Cut the shortbread into pieces using a sharp knife.
Cut into squares using a sharp knife, store in the fridge to keep the chocolate nice and firm. You really need to cut these BEFORE you refrigerate them or the chocolate topping will crack when you try to cut it when it’s cold.
Ingredients
SHORTBREAD:
3/4 cup (1 1/2 stick) (170 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups (210 grams) all purpose flour
1/8 teaspoon salt
1/4 cup (50 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups (210 grams) all purpose flour
1/8 teaspoon salt
CARAMEL FILLING:
1 14 oz. jar Dulce de Leche
(or you can make your own caramel with the following recipe)
14 ounce can sweetened condensed milk
2 cups packed brown sugar
16 tablespoons (2 sticks) unsalted butter
6 tablespoons golden syrup
1/2 teaspoon salt
1 tablespoon pure vanilla extract
14 ounce can sweetened condensed milk
2 cups packed brown sugar
16 tablespoons (2 sticks) unsalted butter
6 tablespoons golden syrup
1/2 teaspoon salt
1 tablespoon pure vanilla extract
CHOCOLATE TOPPING:
6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into pieces
1 teaspoon unsalted butter
Directions
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a cooking spray) a 9 x 9 inch (23 x 23 cm) pan.
FOR SHORTBREAD:
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Beat in the vanilla extract. Add the flour and salt and beat until the dough just comes together. Press onto the bottom of your greased pan and bake for about 20 minutes, or until pale golden in color. Remove from oven and place on a wire rack to cool while you make the filling.
FOR CARAMEL FILLING:
If using Dulce de Leche then simply warm the caramel in the microwave or in a heatproof bowl set over a saucepan of simmering water. If using sweetened condensed milk, pour the milk and other ingredients into a heatproof bowl and place the bowl over a saucepan of simmering water. Cover and cook, over low heat, stirring occasionally, for 60 to 90 minute or until the milk has thickened and has turned a caramel color. Remove from heat and beat until smooth. Pour the caramel over the baked shortbread and leave to set.
Note: You can also do this step in a microwave oven. Place the sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time. Reduce the powder to medium-low and continue to cook for another 8 to 12 minutes, or until the milk has thicken and has turned a light caramel color. Remove from microwave and beat until smooth.
FOR TOPPING:
Melt the chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water. Pour the melted chocolate evenly over the caramel and leave to set. Cut the shortbread into pieces using a sharp knife.
Cut into squares using a sharp knife, store in the fridge to keep the chocolate nice and firm. You really need to cut these BEFORE you refrigerate them or the chocolate topping will crack when you try to cut it when it’s cold.
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