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Chocolate Caramel Shortbread Bars
Ok, Chocolate Caramel Shortbread Bars, a classic liberality that brings to intellect the layered delights of Millionaire’s Shortbread, with beginnings touted from Scotland—or at slightest that’s where its notoriety bloomed. But let’s not pigeonhole these rich, buttery treats. They’ve made their way into the hearts of dessert devotees all over, charming their way through potlucks, prepare deals, and cozy family get-togethers within the heartland of America. Presently, why would you need to attempt
these small cuts of paradise? They’re the triple risk of pastries: a fresh shortbread base, a gooey caramel center, and a smooth chocolate topping.Whether you’re looking to inspire at your following book club assembly or essentially need to enjoy in a bit of preparing treatment, these bars guarantee to provide on both fronts.
Serve these Chocolate Caramel Shortbread Bars with a strong container of coffee to cut through the sweetness, or combine them with a tall glass of cold drain for a comforting treat. On the off chance that you need to be particularly debauched, a scoop of vanilla bean ice cream on the side can lift your dessert amusement to the following level. These bars, wealthy as they are, work flawlessly as the finale to a light feast, so consider serving them after a supper of barbecued angle or a fresh salad.
Chocolate Caramel Shortbread Bars
Ingredients:
For the Shortbread Layer:
– 2 mugs all-purpose flour
– 1/2 glass granulated sugar
– 1 container unsalted butter, cold and cubed
For the Caramel Layer:
– 1 container unsalted butter
– 1 glass light brown sugar, packed
– 1 can (14 ounces) sweetened condensed milk
– 4 tablespoons light corn syrup
For the Chocolate Layer:
– 2 glasses semisweet chocolate chips or chopped chocolate
– 1 tablespoon unsalted butter
Directions:
1. Preheat your stove to 350°F (175°C) and line a 9×13-inch heating dish with material paper, taking off a bit of overhang for simple removal.
2. Start with the shortbread by combining the flour and sugar in a nourishment processor. Include the cold, cubed butter and beat until the blend takes after fine pieces.
3. Press the shortbread blend into the foot of your arranged preparing dish, making an indeed layer. Prick all over with a fork and heat for 20-25 minutes, until fair turning golden.
4. Whereas the shortbread cools somewhat, plan the caramel.In a medium pan over medium warm, liquefy the butter and include the brown sugar, sweetened condensed drain, and light corn syrup, mixing continually. Bring to a delicate bubble and permit to stew for generally 5 minutes, until the caramel has thickened and turned a profound golden color.
5. Pour the caramel over the shortbread layer and let it cool. Once set, move on to the chocolate layer by softening the chocolate chips and tablespoon of butter together in a twofold kettle or microwave, mixing until smooth.
6. Tenderly pour and spread the chocolate over the caramel layer. Refrigerate until the chocolate has set some time recently cutting into bars.
Variations & Tips:
– For a touch of savory modernity, sprinkle a small chipped ocean salt over the chocolate layer some time recently it sets.
– In case you’re a nut devotee, consider consolidating a layer of toasted pecans or almonds between the caramel and chocolate layers for included surface and a nutty flavor profile.
– When cutting these wealthy bars, warm your cut with hot water, dry it off, and after that cut for clean, exact cuts.
– Keep in mind, great things come to those who hold up: permit the chocolate to completely set some time recently cutting to guarantee each layer keeps up its integrity.
– For those with bold palates, implanted caramels with herbs like rosemary or lavender can make a delightful bend on the classic dessert. Just soak your herbs within the caramel blend and strain some time recently pouring.
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