Post by Darcy Christensen on Dec 13, 2016 13:35:52 GMT -5
Ingredients:
Shortbread:
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
2/3 cup butter, softened slightly
Caramel:
1/2 cup butter
1/2 cup brown sugar
1/2 cup sweetened condensed milk
2 Tablespoons corn syrup
Chocolate:
2 cups chocolate chips
1 teaspoon vegetable oil
Directions:
Preheat the oven to 350ºF. Line a 9x9 pan with parchment paper or spray with non-stick cooking spray. Set aside.
Combine the flour and sugar in a medium size bowl. Then cut the butter in with a pastry cutter or two forks, until it forms a crumb mixture. Then press down into the pan and bake for 20 minutes. Remove from oven and allow to cool.
For the caramel add the butter to a medium saucepan and melt over medium heat. Stir in the brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and stir an additional 2 minutes, or until it starts to thicken. Pour over cooled shortbread bars. Allow to cool.
Once the caramel has become firm, mix the chocolate and oil in a microwave safe bowl. Cook on high for 1 minute. Stir and cook in 15 second intervals, until the chocolate is melted. Then pour over the caramel layer and allow to set. May place in the fridge to help set faster.
Once the chocolate has hardened, cut into squares with a warm knife.
Shortbread:
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
2/3 cup butter, softened slightly
Caramel:
1/2 cup butter
1/2 cup brown sugar
1/2 cup sweetened condensed milk
2 Tablespoons corn syrup
Chocolate:
2 cups chocolate chips
1 teaspoon vegetable oil
Directions:
Preheat the oven to 350ºF. Line a 9x9 pan with parchment paper or spray with non-stick cooking spray. Set aside.
Combine the flour and sugar in a medium size bowl. Then cut the butter in with a pastry cutter or two forks, until it forms a crumb mixture. Then press down into the pan and bake for 20 minutes. Remove from oven and allow to cool.
For the caramel add the butter to a medium saucepan and melt over medium heat. Stir in the brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and stir an additional 2 minutes, or until it starts to thicken. Pour over cooled shortbread bars. Allow to cool.
Once the caramel has become firm, mix the chocolate and oil in a microwave safe bowl. Cook on high for 1 minute. Stir and cook in 15 second intervals, until the chocolate is melted. Then pour over the caramel layer and allow to set. May place in the fridge to help set faster.
Once the chocolate has hardened, cut into squares with a warm knife.