Lemon Poppy Seed Pound Cake

Thursday, November 17, 2011

Salted Caramel Chocolate Shortbread Bars

submitted by Lisa
I know, it is a sad little picture.  I seriously need to take a photo class...or maybe
get a better camera.  (I am thinking I can't blame it on the camera though!)

This is the first time I have made these and while they were well liked, I would have liked the caramel to taste a bit richer.  But I am biased ....being that I make my own caramel and am quite fond of it!  The steps are easy and not too time consuming so if you are looking to try something new, this is a good start.

For the Shortbread Layer:
2 c all purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter (2 sticks)
1/2 c sugar

For the caramel layer:
1 c unsalted butter (2 sticks)
1 c sugar
4 tbsp corn syrup
2 cans sweetened condensed milk

For the chocolate layer:
8 oz semi sweet chocolate
1 tsp light corn syrup
1/2 c unsalted butter (1 stick)
sea salt or fleur de sel for sprinkling


To make the shortbread layer, preheat the oven to 325 degrees.  Line a 9x13 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 the bowl of an rmixer, beat the butter and sugar on medium speed until well blended, about 1 to 2 minutes.  With the mixer on low speed blend inthe 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.  Bake 15 to 18 minutes or until golden.  Transfer the pan to a wire rack and let cool completely.

To make the caramel layer:  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.  (I chilled at this stage to ensure that the caramel layer would not melt when the warm chocolate was added)

To make the chocolate glaze, combine the chocolate, corn syrup, and butter in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth.  Pour evenly over the caramel layer and use an offset spatula to smooth the top.  Allow to cool for a couple of minutes and then sprinkle with the salt.  chill, covered, until ready to slice and serve.

Source:  Annie's Eats

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