Shortbread and Salted Caramel Bars

Ingredients :

For the Shortbread:

10 tbsp. salted butter, melted1/2 cup sugar1 egg yolk, whisked1 2/3 cups flour

For the Caramel:14 Tablespoons of butter1/2 cup light brown sugar1/2 cup sugar3/4 cup light corn syrup1 tsp. salt1/4 cup heavy cream2 tsp. pure vanilla extractCoarse salt for dusting

Préparations :

Line and 8×8 pan with parchment paper leaving the edges hanging over the two sides.
For the shortbread: combine butter, sugar and flour in a bowl.
Let cool slightly and add in beaten egg.
Stir until combined.
Press dough into the pan. Refrigerate for 30 minutes.
Bake at 350 for 25 minutes or until it begins to brown. Let cool.
For the caramel: In a sturdy saucepan combine all caramel topping ingredients except the vanilla.
Bring to a boil and stir until sugars are dissolved and the mixture is well combined.
Using a candy thermometer or the cold water test, cook the mixture until the soft ball stage is reached. (See above for further instructions).
Remove from heat and stir in the vanilla.
Cool slightly then pour over the shortbread.
Sprinkle with coarse salt and refrigerate for several hours.
Once chilled, cut into 64, 1-inch squares. Store covered in the refrigerator for up to ten days.

Source : allrecipes

Enjoy !


Leave a Reply

Your email address will not be published. Required fields are marked *