I found this recipe on Pinterest the other day and I have been waiting to create them! I also looked at this website because it was similar and had some more instructions. It is also called Millionaires Shortbread.
The layers of shortbread, caramel, and chocolate just sounded amazing. What really intrigued me? The sprinkle of salt on top of the chocolate.
I looked over many shortbread recipes and finally decided to go with the original recipe. I used brown sugar instead of plain white sugar and added in 2 tsp of vanilla extract. I blended the sugar and butter, in my stand mixer, until it was creamed, this took about a minute. In a separate bowl I combined the flour, baking powder, and the salt. I mixed it all in with a fork. Then I combined it together until it formed a crumbly mixture.
I put the mixture into
the pan lined with parchment paper and put it in the preheated 325F oven
for about 15 minutes. (When it was done I put it in the fridge to cool
quickly, next time I might make the shortbread the day before so it has
time to crisp up more).
Crumbly mixture |
Pressed |
Baked |
While the shortbread was in the oven I started on the
caramel. After reading the reviews I decided to half the caramel amount,
I'm glad I did and was happy with the end result. In my medium saucepan
I put the butter, sweetened condensed milk, sugar, and light corn
syrup. I heated it over medium stirring occasionally until the butter
was melted and sugar dissolved. Then I turned it on high and stirred
constantly until the mixture came to a boil. I mean constant stirring. Don't stop
stirring! Once it reached a boil turn it down to about a med low heat
so it simmers (little bubbles). Keep stirring! It took about 10 minutes
for it to turn a light amber color. Then I took it off the heat. I let
it cool for a few minutes but not long enough for it to get hard and too
sticky. (Next time I will add a tsp of vanilla).
Melting |
Boil |
Simmer |
I poured the caramel over the cooled shortbread and spread it out. I let it sit for a few minutes and then I spread the semi sweet chocolate chips over the top and continued to spread them out as they melted. Let it sit for a few minutes. (Next time I'll use good chocolate instead of store brand chocolate chips). Then sprinkled with the coarse salt.
I let it chill in the fridge overnight before cutting. When I took it out the next morning to cut I took the entire thing out of the pan and put it on a cutting board to chop up. I made about 1x1 squares or smaller because these are very rich. They are also great being bite sized.
Overall? This was a great recipe. Very easy and not too time consuming. It also makes a lot! It would be easy enough to double the recipe if you had large parties to go to as well. They look fancy and aren't as complicated as they look.
I might try a different shortbread recipe next time, Paula Dean has a good one for Pecan Shortbread. So I might try that one as a base.
But, just have patience with the caramel and don't stop stirring!
Salted Caramel Chocolate Shortbread Bars
Adapted from Annie's Eats
Makes approx 100-120 pieces depending on desired size
For the shortbread
layer:
2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
½ cup brown sugar
2 tsp vanilla
2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
½ cup brown sugar
2 tsp vanilla
For the caramel
layer:
½ cup (1 sticks) unsalted butter, cut into pieces
½ cup sugar
2 tbsp. light corn syrup
1 (14 oz.) cans sweetened condensed milk
½ cup (1 sticks) unsalted butter, cut into pieces
½ cup sugar
2 tbsp. light corn syrup
1 (14 oz.) cans sweetened condensed milk
For the chocolate
layer:
8 oz. semisweet or bittersweet chocolate, finely chopped
Coarse sea salt, for sprinkling
8 oz. semisweet or bittersweet chocolate, finely chopped
Coarse sea salt, for sprinkling
Shortbread
Preheat the oven to 325° F. Line a 9 x 13-inch baking pan with parchment
paper. In a small bowl combine the
flour, baking powder and salt. Stir with a fork to blend, and set aside. In separate bowl beat the
butter, vanilla, and sugar until well blended, about 1-2 minutes. Mix in dry ingredients just until
incorporated (crumbly). Transfer the
dough to the prepared baking pan and press in an even layer over the bottom of
the pan. Bake 15-18 minutes or until
golden. (If the crust puffs up a bit
while baking, just gently press it down while it is cooling.) Let cool
completely.
Caramel
Combine the butter, sugar, corn syrup and condensed
milk in a medium saucepan over medium heat.
Heat, stirring occasionally, until the butter is melted. Increase the heat to medium-high and bring to
a boil. Reduce the heat to maintain a
simmer, stirring constantly. Continue
simmering and stirring until the mixture turns an amber color and thickens
slightly. Pour the mixture over the
shortbread layer, smooth the top, and allow to cool completely and set.
Layer caramel over shortbread, sprinkle chocolate
over the warm caramel and spread it out as it melts. Sprinkle salt over the chocolate.
Chill 2 hours until ready to cut and serve.
Enjoy!
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