Salted Caramel Chocolate Shortbread Bars Recipes
SALTED CARAMEL SHORTBREAD
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 30 pieces
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish, then line with parchment paper, leaving an overhang on 2 sides; butter the parchment.
- Beat 2 1/2 sticks butter, the granulated sugar and 1 teaspoon vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to low; add the flour and beat until just incorporated.
- Transfer the dough to the prepared baking dish and set a piece of plastic wrap directly on the surface. Press into an even layer, then peel off the plastic. Bake until golden brown, 30 to 35 minutes. Transfer to a rack to cool slightly, then remove from the pan using the parchment. Cut into triangles.
- Make the caramel: Combine the remaining 1/2 stick butter, the brown sugar, corn syrup, heavy cream, espresso powder and kosher salt in a small saucepan over medium heat. Cook, stirring occasionally, until a candy thermometer registers 235 degrees F, about 6 minutes. Remove from the heat and stir in the remaining 1 teaspoon vanilla and the vinegar. Let cool 5 minutes, then drizzle over the shortbread. Sprinkle with sea salt.
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- SHORTBREAD LAYER: Preheat the oven to 325°F. Beat 2 sticks butter and 1/2 cup sugar on medium speed until light and fluffy.
- In a separate bowl combine flour, baking powder and salt; blend with a whisk. With the mixer on low, add the flour mixture to the butter mixture and blend until incorporated.
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- Preheat oven to 350 degrees. Spray and line a 9 x 9 inch baking pan with parchment paper; set aside.
- For the bottom shortbread layer, in a bowl, combine flour, melted butter, and sugar. Press into the bottom of the baking pan using the bottom of a measuing cup or clean hands. Bake for 20 minutes; set aside to cool.
- For the middle layer, combine the butter, brown sugar, sweetened condensed milk, and corn syrup in a saucepan over medium heat. Whisking constantly, bring the mixture to a boil and reduce to a simmer. Cook for 5 minutes, stirring frequently, until thickened. Remove from heat and pour over the bottom shortbread layer. Set aside to cool and firm up. Alternatively, you can refrigerate for 15 minutes.
- For the top layer, place the chocolate in a microwave-safe bowl and microwave on low power until chocolate is just melted, stopping to stir in 30 second intervals. Pour chocolate over caramel layer and sprinkle on sea salt. Chill completely before cutting into squares.
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