Chocolate Caramel Shortbread - Tastes like Twix so that's what I call it
Makes 12
1/2 cup butter, plus extra for greasing
Generous 1 cup all purpose flour
Generous 1/4 cup superfine sugar- I used regular sugar
Filling and topping
3/4 cup butter
Generous 1/2 cup superfine sugar- Again I used regular sugar
Makes 12
1/2 cup butter, plus extra for greasing
Generous 1 cup all purpose flour
Generous 1/4 cup superfine sugar- I used regular sugar
Filling and topping
3/4 cup butter
Generous 1/2 cup superfine sugar- Again I used regular sugar
3 tbsp dark corn syrup
14 oz/400 g canned sweetened condensed milk
7 oz/200 g semisweet chocolate, broken into pieces
Preheat the oven to 350°F/180°C. Grease a 9” by 11”, shallow cake pan and line the bottom with parchment paper (not necessary).
Place the butter, flour, and sugar in a food processor and process until it starts to bind together.No food processor just used a fork and some elbow grease Press into the prepared pan and level the top. Bake in the preheated oven for 20-25 minutes, or until golden.
Meanwhile, make the filling. Place the butter, sugar, corn syrup, and condensed milk in a heavy-bottom saucepan. Heat gently until the sugar has dissolved. Bring to a boil, then reduce the heat and let simmer for 6-8 minutes This took longer than 6-8 mins for me probably more like 20. It should be the consistency of sour cream, stirring until very thick. Pour over the shortbread and let chill in the refrigerator for 2 hours, or until firm.
Place the chocolate in a heatproof bowl. Set over a saucepan of gently simmering water and stir until melted. Let cool slightly, and then spread over the caramel. Let chill in the refrigerator for 2 hours, or until set. Cut the shortbread into 12 pieces and serve.
14 oz/400 g canned sweetened condensed milk
7 oz/200 g semisweet chocolate, broken into pieces
Preheat the oven to 350°F/180°C. Grease a 9” by 11”, shallow cake pan and line the bottom with parchment paper (not necessary).
Place the butter, flour, and sugar in a food processor and process until it starts to bind together.No food processor just used a fork and some elbow grease Press into the prepared pan and level the top. Bake in the preheated oven for 20-25 minutes, or until golden.
Meanwhile, make the filling. Place the butter, sugar, corn syrup, and condensed milk in a heavy-bottom saucepan. Heat gently until the sugar has dissolved. Bring to a boil, then reduce the heat and let simmer for 6-8 minutes This took longer than 6-8 mins for me probably more like 20. It should be the consistency of sour cream, stirring until very thick. Pour over the shortbread and let chill in the refrigerator for 2 hours, or until firm.
Place the chocolate in a heatproof bowl. Set over a saucepan of gently simmering water and stir until melted. Let cool slightly, and then spread over the caramel. Let chill in the refrigerator for 2 hours, or until set. Cut the shortbread into 12 pieces and serve.
This is the website that I've been using for recipies: http://www.howtoeatacupcake.net/
I like this girl. She is about my age and it makes me think if she can do it then I can too! :)
I'm gonna have to try these, now for sure. Wilson is off of school until after Thanksgiving so we are hoping to do some baking next week. I think I have everything but caro syrup (corn syrup? same thing?)
ReplyDeleteI checked out the HTEAC website....very cool! This girl puts a lot of time into her blog! I will also have to start trying this stuff out. I have had to get creative sometimes when trying to bake down here. Of course grocery shopping is always an adventure as well!
ReplyDelete