Ingredients For the Shortbread: - 1 cup Flour
- 1/2 cup Unsalted Butter, room temperature
- 1/4 cup Granulated Sugar
- 1/4 teaspoon Salt
For the Caramel: - 1 1/2 cups Granulated Sugar
- 1/3 cup Corn Syrup, *see note
- 1 1/2 cups Heavy Cream
- 1 teaspoon Salt
- 1 teaspoon Pure Vanilla Extract
- 1 tablespoon Unsalted Butter
For the Chocolate Top: - 6 ounces Chocolate
- 1 teaspoon Coconut Oil
Directions For the Shortbread: - Preheat the oven to 350°F. Line an 8x8 baking pan with parchment paper. Set aside.
- Add all the ingredients together in a food processor and pulse to combine. The mixture should look like large crumbs.
- Pour the ingredients into your baking pan and press down firmly. Prick the dough several times.
- Bake for 35 – 40 minutes, or until the top is a light golden brown. Allow to cool five minutes, then cut into bars without removing the shortbread from the pan. Set aside.
For the Caramel: - In a very large, heavy-bottomed saucepan, add the sugar, corn syrup, heavy cream, and salt. Stir to combine.
- Heat the pan to medium high and leave to cook without stirring. Lightly wet a pastry bush and clean the sides of the pan as needed.
- Continue to heat until the mixture caramelizes and reaches 248 degrees F, about 8 – 10 minutes. The mixture bubbles over significantly, so be careful!
- Once the caramel reaches the right temperature, remove from heat and stir in the vanilla and butter.
- Pour the caramel over the shortbread and spread out to the sides.
- Allow the caramel to cool.
For the Chocolate Top: - Melt the chocolate over a double boiler and stir in the coconut oil.
- Pour the chocolate over the cooled caramel and spread.
- Chill the bars until the chocolate is hardened, then cut through the caramel and chocolate over your original cuts for the bars.
Notes - *cannot substitute corn syrup for anything else
Recommended
via Food Fanatic http://ift.tt/2w6EyNL |  | Food Fanatic |  |  |
No comments:
Post a Comment