From the kitchen of Stephanie Knewasser. My friend
Jennifer Radar found this recipe in AARP magazine &
was kind enough to share it with me. The chocolate
layer calls for "high quality chocolate." This refers to
chocolate with 50-70% cocoa solids, which will be
written on the label. These triple layered bars are a
bit time consuming, but sooo good!
Butter the bottom & sides of a 13" x 9" pan.
Line with a sheet of parchment paper (you'll use this
to lift the shortbread from the pan). Butter the
In a food processor:
2 c flour
1/2 c brown sugar
Pulse until mixed. Add:
1 c salted butter, cut into chunks
1/2 tsp vanilla
Pulse until it forms a ball of dough.
Press into the bottom of the prepared pan.
Bake @ 325 for 20 minutes.
Rotate the pan. Bake another 15-20 minutes.
While shortbread bakes, place a pot over low heat.
1 c salted butter*
1 c brown sugar
1/4 c light corn syrup
14 oz can sweetened CONDENSED milk
Raise heat to med- low. Bring to a boil.
Boil & stir constantly for 4 minutes.
Remove from heat.
Add: 1 tsp vanilla
Pour evenly over the baked shortbread.
In a double boiler, stir occasionally until melted:
3/4 lb high quality milk or dark chocolate (12oz)
Pour over caramel layer.
Use the parchment to lift out of the pan.
Cut into squares. This is tricky!
The chocolate is firm & cracks.
The caramel is soft & gives as you cut.
Serve in cupcake papers.
* If using unsalted butter, add 1/2 tsp salt to
shortbread layer & 1/2 tsp salt to caramel layer.
|"A two-year-old is kind of like having a blender, but you don't have a top for it."
Don't have a double boiler? Put
an inch of water in a pot. Place
a heat proof bowl (I have Pyrex)
on top of it. Heat on low. Stir.