Food recipes
Caramel Chocolate Shortbread
Caramel Chocolate Shortbread Ingredients: butter, without salt wheat flour, white, all-purpose, unenriched sugars, powdered butter, without salt sugars, powdered syrup, maple, canadian milk, canned, condensed, sweeten...
Caramel Chocolate Shortbread
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
sugars, powdered
syrup, maple, canadian
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,
Directions:
Preaheat oven to 180C/350F/Gas Mark 4.
Grease and ine the base of a 23cm/9" square pan.
Place butter, flour, and sugar in a food processor and process until they begin to bind together.
Press the mixture into the prepared pan, and smooth the top.
Bake for 20-25 minutes, or until golden.
Meanwhile, make the filling.
Place the butter, sugar, syrup, and condensed milk in a saucepan and heat gently until the sugar has dissolved.
Bring to a boil and simmer for 6-8 minutes, stirring constantly, until the mixture becomes very thick.
Remove the shortbread base from the oven, pour the filling over top, and chill in refrigerator until firm.
To make topping, melt chocolate in a heatproof bowl set over a saucepan of gently simmering water (or in microwave, in 30 second intervals.)
Remove from heat, leave to cool slightly, then spread or drizzle over caramel.
Chill in refrigerator until set.
Cut into 12 pieces with a sharp knife and serve.
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
sugars, powdered
syrup, maple, canadian
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,
Directions:
Preaheat oven to 180C/350F/Gas Mark 4.
Grease and ine the base of a 23cm/9" square pan.
Place butter, flour, and sugar in a food processor and process until they begin to bind together.
Press the mixture into the prepared pan, and smooth the top.
Bake for 20-25 minutes, or until golden.
Meanwhile, make the filling.
Place the butter, sugar, syrup, and condensed milk in a saucepan and heat gently until the sugar has dissolved.
Bring to a boil and simmer for 6-8 minutes, stirring constantly, until the mixture becomes very thick.
Remove the shortbread base from the oven, pour the filling over top, and chill in refrigerator until firm.
To make topping, melt chocolate in a heatproof bowl set over a saucepan of gently simmering water (or in microwave, in 30 second intervals.)
Remove from heat, leave to cool slightly, then spread or drizzle over caramel.
Chill in refrigerator until set.
Cut into 12 pieces with a sharp knife and serve.