Monday, May 7, 2012

Salted Caramel Shortbread Bars

I had a whole Sunday to myself and while it was nice to be lazy and do absolutely nothing, I still couldn't keep myself out of the kitchen. I had seen this "millionaire's shortbread" recipe a couple of days ago and couldn't get them out of my mind. I've actually never even eaten this type of bar cookie before but I've seen them around. One of my favorite tea shops {Elizabeth's Bakery} makes these. But like I was saying, I just couldn't stay out of the kitchen... hehe.


Salted Caramel Shortbread Bars
Recipe adapted from Thursday Night Baking

1 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/4 cup sugar
1/2 cup unsalted butter, cut into pieces 
1/2 cup sugar
2 tablespoons light corn syrup
1 14 ounce can sweetened condensed milk
4 ounces dark chocolate
sea salt, for sprinkling

  • Preheat oven to 325 degrees.
  • Line a 8x8 inch baking pan with foil. In a small bowl combine the flour, baking powder and salt.
  • Stir with a fork to blend, and set aside. In the bowl of an electric mixer, beat the butter and sugar on medium speed until well blended, about 1-2 minutes. 
  • With the mixer on low speed blend in the dry ingredients just until incorporated. Transfer the dough to the prepared baking pan and press in an even layer over the bottom of the pan. Use a fork and poke little holes across the shortbread. 
  • Bake 25-30 minutes. Transfer the pan to a wire rack and let cool completely.
  • Combine the butter, sugar, corn syrup and condensed milk in a saucepan over medium heat. Heat, stirring constantly, until the butter is melted. 
  • Increase the heat to medium-high and bring to a boil, continue stirring. 
  • Reduce the heat to maintain a simmer, stirring constantly. Continue simmering and stirring until the mixture turns an amber color and thickens slightly {If you have a candy thermometer, the caramel is ready when it reads 240 degrees}.
  • Pour the mixture over the shortbread layer, smooth the top, and allow to cool completely and set.
  • Place the chocolate in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until the chocolate is completely melted and smooth. Pour evenly over the caramel layer and smooth the top. 
  • Allow to cool for 1-2 minutes and then sprinkle with sea salt. 
  • Place in the refrigerator to speed up the cooling process. Bars can be kept at room temperature.



Ashley