(for the shortbread)
2 3/4 cups all purpose flour
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 t kosher salt
1 cup plus 2 T unsalted butter, melted
(for the caramel filling)
14 oz. can sweetened condensed milk
1 cup light brown sugar
1/2 cup unsalted butter, cubed
1/2 cup light corn syrup
1/3 cup heavy whipping cream
1/2 t kosher salt
1t vanilla extract
(for the ganache)
8 oz. bittersweet chocolate, finely chopped
1/3 cup heavy whipping cream
1 t coconut oil
flaky salt, for sprinkling
[how to make]
(for the shortbread)
*Preheat the oven to 350 degrees.
*Line a 13" X 9" baking pan with foil, allowing the edges to hang over the sides of the pan.
*In a large bowl, combine the flour, sugar, cornstarch, and salt.
*Pour in the melted butter, stirring until a crumbly dough forms.
*Press the dough into the prepared pan in an even layer.
*Bake until lightly golden, 25 to 30 minutes.
*Remove the pan to a wire rack and allow it to cool for 15 minutes.
(for the filling)
*In a medium saucepan, stir together the sweetened condensed milk, brown sugar, butter, corn syrup, cream, and salt until well combined.
*Cook over medium heat, stirring frequently, until the mixture darkens, begins to pull away from the sides of the pot, and reaches 235 degrees, 12 to 14 minutes.
*Stir in the vanilla extract.
*Immediately pour the mixture over the shortbread crust, smoothing with a spatula.
*Allow to cool completely, about 1 hour.
(for the ganache)
*Place the chocolate, cream, and oil in a glass measuring cup.
*Microwave the mixture at 50% power in 15-second intervals until the chocolate is melted, about 1 minute.
*Pour the chocolate over the cooled caramel, smoothing it with an offset spatula.
*Sprinkle the surface with flaky salt.
*Allow the bars to chill until set in the refrigerator, 30 minutes to 1 hour.
*Using the foil edges, remove the bars from the pan and slice as desired.
-makes 48 bars-
Note: I found this recipe in thepioneerwoman.com.
Labels: Cookie recipe, shortbread recipe, St. Patrick's Day dessert recipe
