Yield: 2 dozen
Ingredients:
Shortbread:
- 2 sticks butter, cut into small pieces, plus more for preparing pans
- 2 cups all-purpose flour, plus more for preparing pans
- 2/3 cup sugar
- 1/2 teaspoon salt
Caramel Layer:
- 2 (14-ounce) cans sweetened condensed milk
- 2 tablespoons butter
Chocolate Topping:
- 3/4 pound good-quality milk chocolate
Instructions:
Shortbread:
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off
excess. Place the flour, sugar and salt in a food processor and pulse
once. Add butter and pulse until mixture resembles peas. Press the
shortbread mixture into prepared pans and bake until golden brown around
the edges, about 20 minutes. Remove from the oven and let cool
completely.
Caramel Layer:
In a heavy-bottomed saucepan over medium-low heat, combine the condensed
milk and 2 tablespoons of butter. Slowly bring the mixture to a boil,
stirring continuously. Continue stirring over the heat until mixture
becomes thick and amber in color, about 15 minutes. Pour the caramel
over the cooked shortbread and spread evenly using an offset spatula.
Cool to room temperature.
Chocolate Topping:
In a glass bowl set over a saucepan of simmering water, melt the
chocolate. Once chocolate has melted, pour it over the cooled caramel
layer. Cool at room temperature for about 10 minutes, and then place in
the refrigerator to cool completely, allowing chocolate to slightly
harden but not get hard. Cut into 2-inch squares and enjoy, or store in
an airtight container, at room temperature, or my favorite - keep in the
refrigerator for a yummy sweet and cool treat!
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