My friend’s invited me to dinner the other night (and they let me bring the rug rats!), so one of the best ways I could thank them is by bringing them dessert!
And, man is this dessert killer.
It takes a little time and effort, but boy is it worth it.
See that? That is a layer of buttery shortbread, then gooey caramel, and finally luscious chocolate.
To die for.
And they don’t last long either!
On a side note, happy birthday Dad!!! You are the best father and opa ever! Muah!
- For the shortbread:
- 1 stick cold butter
- ¾ cup flour
- ⅓ sugar
- ¼ cup cornmeal
- ½ teaspoon salt
- For the caramel:
- 1 stick butter
- ½ cup heavy cream
- ½ teaspoon salt
- 1 cup sugar
- 2 tablespoons water
- For the chocolate layer:
- 9 oz dark chocolate
- ¾ cup heavy cream
- Preheat oven to 350 degrees.
- Line a 8x8 baking dish with foil, leaving an overhang. Spray foil with cooking spray. (I used a 7x11 pan)
- For the shortbread: Place all shortbread ingredients in a food processor and pulse until a dough forms. About 2 minuts. Press the dough evenly into the pan and cook for about 25 minutes or until light golden brown. Cool completely.
- For the caramel: Melt together the butter, cream, and salt in a small saucepan. Keep warm. In a medium saucepan combine the sugar and water. Cook over medium high heat, without stirring, until a golden caramel forms. Pour in the warm cream (it will bubble up) continue cooking, stirring constantly, until it reaches 230 degree on a candy thermometer or about 3 minutes. Pour over cooled shortbread, and let cool completely. About an hour.
- For the chocolate layer: Finely chop the chocolate and place in a bowl. Heat the cream just to simmer, then pour over the chocolate. Let sit for 2 minutes, then stir until smooth. Pour over the caramel layer and spread evenly. Refrigerate at least 1 hour or until ready to serve.
- When ready to serve, lift the bars out of the pan by the foil. Cut into squares.
While the chocolate is still warm try topping with:
-white chocolate chips
-any kind of chopped nuts
Recipe adapted from Food and Wine Magazine March 2014