Chocolate Glazed Macadamia Caramel Shortbread Bars Recipes

MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 350 degrees. Line a 9-inch square pan with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray or grease with butter.
• In the bowl of a food processor fitted with a metal blade, combine the flour, brown sugar, cornstarch and salt; process until well combined and no lumps of brown sugar remain. Add the butter and pulse until a coarse meal forms. Add the ice water and egg yolk and blend until moist clumps form. Dump the dough into the prepared pan and press with your fingers into an even layer (dust your fingers with flour if the dough is too sticky). Pierce the dough all over with a fork and bake until golden, about 20 minutes. Set aside to cool.
• Whisk the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil. Attach a candy thermometer to the side of the pan and boil gently, whisking constantly, until the caramel is thick and the temperature registers 225 degrees F, about 6 minutes. Pour the caramel over the warm crust; cool for about 15 minutes, or until caramel is set.
• Place the chocolate and cream in a microwave-safe bowl. Microwave in 20 second intervals, stirring in between, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate, until smooth (if necessary, place the chocolate back in the microwave for a few more; just be sure not to overheat or the mixture will curdle). Spread the chocolate over the caramel layer. Refrigerate the bars until the chocolate is set, at least 1 hour. Using the foil overhang, lift the bars out of the pan and transfer to a cutting board. Cut into small squares and store in the refrigerator until ready to serve.
• Note: The shortbread layer will crumble a bit when you cut it; that's just the nature of it.
• Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

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.

WHITE CHOCOLATE-MACADAMIA-CARAMEL BARS

Steps:

• Preheat oven to 350 F (325 F for dark or nonstick pan).
• Combine cake mix, oil, water and eggs with electric mixer on low speed until smooth.
• Spread into ungreased 13X9-inch pan.
• Bake 18-22 minutes until top is golden brown.
• Remove partially baked crust from oven.
• In 1-cup measuring cup, microwave caramel topping about 15 seconds or until warm and pourable, and drizzle over crust.
• Crumble cookies over crust.
• Bake 18-22 minutes longer or until golden brown.
• Cool completely and cut into bars.

CHOCOLATE GLAZED MACADAMIA CARAMEL SHORTBREAD BARS

Steps:

• Preheat oven to 325*.
• Lightly grease a 9x13" glass baking pan or coat with nonstick spray.
• Line the pan with aluminum foil, letting the foil overhang the two narrow ends by about 2".
• For the shortbread; In a large bowl, with electric mixer on low, then medium speed, beat together the butter, powdered sugar, salt and vanilla until light and very well blended, about 2 minutes.
• Beat or stir in the flour until evenly incorporated.
• Firmly press the dough into the baking dish.
• Lay a sheet of wax paper over the dough, then press it out to the edges and smooth on top.Peel off and discard the paper.
• Bake in the middle of the oven for 27- 32 minutes or until pale golden all over and slightly darker at the edges.
• Transfer the dish to wire rack and set
• aside.
• FOR THE CARAMEL. In a small, heavy saucepan, combine the cream, butter and salt. Bring just to a simmer over medium-high heat; immediately remove from the heat.
• In a medium, heavy saucepan, combine half of the sugar and the corn syrup over medium heat, stirring constantly.
• When the sugar is full incorporated and liquefies, stir in about half of the remaining sugar.
• When this sugar liquefies, stir in the remaining sugar,.
• Cook, stirring and scraping down the pan sides, for 5-7 minutes more, or until all the sugar liquefies,, bubbles and turns a medium tan color.
• Immediately remove from heat,.
• Working carefully to avoid splatters and steam, pour the hot cream mixture into the caramel, stirring and scraping the pan bottom and sides with a long handled wooden spon until the caramel completely dissolves.
• Rinse all the sugar crystals from the spoon.
• Return the caramel mixture to the burner over medium-high heat.
• Insert a candy thermometer into the mixture, being sure the tip doesn't touch the bottom of the pan. continue cooking, stirring gently until the thermometer reqisters 246*-2467*.
• Immediately remove the pan from the heat. Stir in vanilla.
• Being careful ot to scrape any caramel or sugar crystals from the pan sides, pour the caramel through a fine sieve over the shortbread.
• Tip the baking dish back and forth to distribute the caramel evenly.
• Sprinkle the macadamia nuts evenly over the caramel.
• Let stand until the caramel cools to warm Using the palm of your hand, press down on the nuts to embed them.
• For the glaze: in a small microwave safe bowl, microwave the cream and corn syrup on 100% power for 30 seconds, or until very hot but not boiling; set aside.
• In a small microwave safe bowl, microwave the chocolates and butter on 100% power for 1 minute. Stir well. Continue microwaving on 50% power, stirring at 30 second intervals.
• Stop microwaving before the chocolates completely melt and let the residual heat finish the job. Slowly add the cream mixture into the chocolate mixture until well blended and smooth. Stir in the vanilla. Spread the glaze evenly over the cooled caramel. Let stand until complete cooled.
• Refrigerate the shortbread until chilled. Using the overhanging foil as ahandles, transfer the shortbread to a cutting board. Carefully peel off and discard the foil.
• Using a large, sharp knife, cut the shortbread into 36 bars, wipe knife between cuts.
• Store in an airtight container in a cool place for up to 1 week,.

CARAMEL CHOCOLATE SHORTBREADS

Steps:

• Preheat the oven to 350 degrees F. 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 MACCHIATO SHORTBREAD BARS

Steps:

• Dissolve coffee in hot water.
• Beat butter, coffee and sugar until fluffy.
• Stir together flour and toffee bits.
• Mix into butter mixture the flour and toffee bits half a cup at a time until combined.
• Press dough into a 9x13-inch pan.
• Bake in 350°F oven for about 20 minutes or until golden.
• Remove from oven and cool in pan.
• Cut into bars and enjoy.

CHOCOLATE CHIP-MACADAMIA NUT BARS WITH SHORTBREAD CRUST

Steps:

• Make crust:
• Preheat oven to 350°F. Blend flour and sugar in processor. Add butter; process using on/off turns until mixture resembles coarse meal. Transfer mixture to 8-inch square glass baking dish. Press mixture onto bottom and 3/4 inch up sides of dish. Bake until crust is golden brown on edges, about 15 minutes.
• Meanwhile, prepare the filling:
• Whisk sugar, flour, eggs, butter and vanilla extract to blend in large bowl. Stir in chocolate chips and nuts.
• Pour filling into warm crust, smoothing surface. Bake until filling is golden brown and tester inserted into center comes out with moist crumbs attached, about 50 minutes. Transfer dish to rack; cool completely. (Can be prepared 1 day ahead. Store in airtight container at room temperature.) Cut int 16 squares.

DARK & WHITE CHOCOLATE MACADAMIA BARS

Steps:

• Preheat oven to 325°. Grease a 9-inch square baking pan.
• Line bottom of pan with parchment paper; set aside.
• Chop 1/2 the white chocolate into very small pieces.
• Chop remaining white chocolate and bittersweet chocolate into large chunks; set aside.
• Sift flour, baking powder and salt.
• Melt butter in a small saucepan--don't allow to bubble or color. Remove from heat and add finely chopped white chocolate. DON'T STIR, just set aside.
• With mixer, beat sugar, eggs and vanilla until thick and lemon colored, about 5 minutes.
• Lower speed and add the butter mixture; mix just to blend.
• Add flour mixture and mix just until combined. Use rubber spatula to fold in chocolates and nuts.
• Scrape the batter into the prepared pan.
• Bake brownies until set, approx 30 minutes, until a toothpick in center clings moist crumbs. Just don't over bake.
• Let cool about a 1 hour, then cut into squares.

CHOCOLATE-CARAMELIZED MACADAMIA NUTS

Steps:

• Place granulated sugar and macadamia nuts in a 4-quart saucepan. Cook over medium-high heat, stirring constantly with a wooden spoon, until the sugar melts and begins to recrystallize and the nuts become white and coated with sugar, about 12 minutes. Transfer the nuts to a baking sheet, and set aside until cool enough to handle. Separate the nuts, and let cool completely.
• Line a baking sheet with parchment paper. In a medium bowl, melt the chocolate in the top of a double boiler or a heatproof bowl set over a pan of simmering water. Using a fork, dip the sugared nuts in the melted chocolate, coating completely. Place on a lined baking sheet. Refrigerate until chocolate has set.
• Coat nuts a second time, as in step 2, with chocolate. Refrigerate until set.
• Sift confectioners' sugar over a baking pan. Roll nuts in sugar. Transfer the sugar and the nuts to an airtight container, and store in a cool, dry place up to 1 week.