From the kitchen of Stephanie Knewasser
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 parchment.
Shortbread Layer:
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.
Caramel Layer:
While shortbread bakes, place a pot over low heat.
Melt:
1 c salted butter*
Add:
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.
Let cool.
Chocolate Layer:
In a double boiler, stir occasionally until melted:
3/4 lb high quality milk or dark chocolate (12oz)
Pour over caramel layer.
Cool completely.
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.
NOTES
- The chocolate layer calls for “high quality chocolate.” This refers to
chocolate with 50-70% cocoa solids, which will be written on the label.
- I read, but need to try, these tips for cutting these neatly by The Baking Explorer.
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