How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Wednesday, January 8, 2014

Dark Chocolate Covered Salted Caramel Shortbread Bars

Salted Caramel Shortbread Bars

from Sassy Sweet 
adapted from Annie’s Eats
Shortbread:
2 c all-purpose flour
2 tsp baking powder
¼ tsp salt
1 c butter, room temperature
½ c sugar
Heat the oven to 325.  Spray a 9″ x 13″ pan with cooking spray and line with parchment paper. Mix together flour, baking powder, and salt in a small bowl. Beat together butter and sugar in an electric mixer on medium speed for 2 minutes, scraping bowl if necessary. Add in dry ingredients on low speed, until just incorporated. Transfer the dough to the prepared baking pan. Using the bottom of a glass lightly dipped in flour, press in an even layer over the bottom of the pan. Bake 15-18 minutes or until golden. Transfer the pan to a wire rack and let cool completely.
Caramel:
1 c butter, cut into pieces
1 c sugar
4 Tbls light corn syrup
2 (14 oz) cans sweetened condensed milk
Combine butter, sugar, corn syrup and condensed milk in a medium saucepan over medium heat. Heat, stirring constantly, until butter is melted. Increase the heat to medium-high and bring to a boil. Reduce 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.
Chocolate Glaze:
8 oz bittersweet chocolate, finely chopped
1 tsp light corn syrup
½ c butter, cut into pieces
Smoked Sea Salt, Fleur de sel or sea salt
Combine chocolate, corn syrup, and butter in a microwave-safe bowl.  Microwave for 1 minute on 50% power, then stir. Continue microwaving in 30 sec intervals until melted. Stir until mixture is completely smooth. Pour over the caramel layer and use an offset spatula to smooth the top. Chill, covered, until ready to slice and serve. Before slicing, sprinkle top with Smoked Sea Salt, Fleur de Sel, or sea salt.
*I have successfully halved this recipe using an 8″ x 8″ pan.

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