Caramel Chocolate Shortbreads Recipes

CARAMEL SHORTBREAD SQUARES

Steps:

• Preheat oven to 350 degrees F (175 C).
• In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
• In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
• Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.

CARAMEL CHOCOLATE SHORTBREADS

Steps:

• Preheat the oven to 350ºF. Line a 9-inch square baking pan with aluminum foil, leaving about a 2-inch overhang on 2 sides. Spread the coconut in a single layer on a baking sheet and set aside.
• Beat the butter, vanilla and salt with an electric mixer on medium speed in a large bowl until smooth and creamy. Add the confectioners' sugar and mix on low until just incorporated. Beat in the flour in 2 batches to make a smooth dough.
• Lightly flour your hands and press the dough into the prepared baking pan. Bake the shortbread until the edges are firm and the top is dry, 28 to 30 minutes. Top the shortbread with the caramels in an even layer. Return to the oven along with the baking sheet of coconut and cook, tossing the coconut once, until the caramels are melted and the coconut is golden, about 10 minutes.
• Spray the back of a spoon with cooking spray and use it to spread the caramel all over the shortbread. Sprinkle with the chocolate and let sit until the chips are melted, about 5 minutes. Sprinkle with the toasted coconut and let cool completely, about 1 hour.
• Using the foil overhang as handles, lift the shortbread out of the pan and cut into 12 pieces.

CARAMEL CHOCOLATE SHORTBREAD

Steps:

• 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.

CARAMEL SHORTCAKE OR MILLIONAIRE'S SHORTBREAD

Steps:

• BASE (first 3 ingredients):.
• Cream butter and sugar.
• Add the flour and stir to make a mixture that is soft and will go together when squashed.
• Lightly knead and then roll out or place into a deep Swiss roll tin.
• Press into place with the palm of your hand until even.
• Prick all over with a fork.
• Bake in the oven for 25 minutes gas 4.
• Cool in the tin.
• FILLING (middle four ingredients):.
• Place the butter, sugar, syrup, and condensed milk into a pan and bring slowly to a boil.
• Stir until the sugar is dissolved.
• Once boiling keep on a slow boil stirring all the time for about 5 to 7 minutes.
• Caramel should be thick and golden.
• Allow to cool.
• When cool pour over the biscuit mixture and leave to set.
• TOPPING (last 2 ingredients):.
• Melt the chocolate and butter over a pan of simmering water.
• Spread over top of the caramel layer.
• Cut into squares or fingers once set.
• Do not be put off by the stages; very easy and worth the wait. It looks like you have been in the kitchen and slaving over the cooker for hours. You will get compliments with this one.

MILLIONAIRE'S SHORTBREAD ICE CREAM SLICE

Steps:

• Butter a 25 x 20cm tin and line with baking parchment. Blitz the shortbread biscuits in a food processor until they resemble breadcrumbs. Or, put them into a freezer bag and bash with a rolling pin. Melt 75g of the butter and stir in the shortbread crumbs. Press the buttery crumbs into the base of the prepared tin using the back of the spoon, making sure the surface is level. Chill for 30 mins until firm and set.
• Remove the ice cream from the freezer 5 mins before using so it softens slightly and can be easily scooped (do not let it melt). Dollop the softened ice cream evenly over the shortbread base and spread it to the corners using a small spatula or knife. For an even, smooth surface, dip the spatula in a mug of boiling water and pat dry before using. Freeze for at least 4 hrs until set.
• Spoon the caramel over the set ice cream and spread into the corners, smoothing the surface. Sprinkle over a pinch of sea salt flakes, then return to the freezer while you make the topping.
• Melt the dark chocolate and remaining butter in a heatproof bowl set over a pan of simmering water. Or, do this in 20-second bursts in the microwave. Leave to cool for 5-10 mins, or until it is room temperature. Melt the white chocolate in the same way. Pour the dark chocolate mixture over the set caramel and spread it to the corners, then drizzle over the white chocolate in a zig-zag pattern. Return to the freezer for at least 24 hrs. Cut into 12 rectangles and serve immediately - you can run the knife under hot water to make slicing easier.

CARAMEL CHOCOLATE SHORTBREAD

Steps:

• Grease and line the bottom of a 23-cm/9inch shallow square cake tin. Place the butter, flour and sugar in a food processor ans process until it starts to blind together. Press into the pan and level the top. Bake in a preheated oven, 180'C,350'F/Gas Mark 4, for 20-25 minutes or until golden.
• Meanwhile, make the caramel. Place the butter, sugar, syrup and condensed milk in a heavy-based saucepan. Heat gently until the sugar has melted. Bring to the boil, then reduce the heat and simmer for 6-8 minutes, stirring, or until very thick. Pour over the shortbread and chill in the refridgerator for 2 hours, or until firm.
• Melt the chocolate and allow to cool a little, then spread over the caramel. Chill in the refridgerator for 2 hours, or until set. Cut the shortbread into 12 pieces using a sharp knife.