MILLIONAIRE'S SHORTBREAD
With a layer of shortbread, a layer of soft caramel and a layer of chocolate, these bars taste like gourmet Twix bars.
Provided by Jennifer Segal, submitted by Carrie H. from Rockville, MD and adapted from Bon Appétit Desserts by B
Categories Desserts
Time 2h
Yield 20-25 squares
Number Of Ingredients 15
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.
Nutrition Facts :
MILLIONAIRE SHORTBREAD
Three simple but indulgent layers make this Millionaire Shortbread recipe a winner every time. Just 8 every day ingredients magically turn into a crispy shortbread base, soft and chewy caramel centre and a rich and thick layer of chocolate ganache.
Provided by Marie Roffey
Categories Dessert
Time 4h15m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350F. Line an 8 inch square baking tin with baking paper.
- Beat together the butter and sugar until light and creamy, scraping down the sides of the bowl as necessary.
- Add the flour, beating on low just until it starts forming small clumps
- Scatter it into the prepared tin, then press it down lightly so there are no gaps.
- Bake for 25 minutes.
- Combine the condensed milk, sugar and butter in a saucepan over low-medium heat. Stir for around 6-7 minutes until the mixture is smooth and thickened slightly.
- Stir in the salt, then pour the caramel over the shortbread base.
- Bake for another 20 minutes. Let it cool for 30-40 minutes at room temperature before transferring to the fridge.
- Once the caramel is cool to the touch, place the chocolate in a medium heat proof bowl and set aside.
- In a small saucepan, heat the cream over low heat, swirling every so often, just until it starts to bubble.
- Pour the cream over the chocolate and give the bowl a gentle shake to settle the chocolate under the cream. Leave for 1 minute to soften, then stir to combine. If it's not all melting together, give it a zap in the microwave for 20 seconds on half power, no more.
- Pour the chocolate over the caramel and level out, then chill for at least 1-2 hours or overnight before cutting into squares.
Nutrition Facts : Calories 254 kcal, Carbohydrate 30 g, Protein 3 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 110 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
GANACHE FROSTING
Alton Brown's recipe for two-ingredient chocolate Ganache Frosting from Food Network is decadent yet easy and the perfect topping to cakes, cupcakes and more.
Provided by Alton Brown
Categories dessert
Time 2h16m
Yield approximately 3 1/2 cups
Number Of Ingredients 2
Steps:
- Place the chopped chocolate into the bowl of a food processor.
- Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.
GANACHE TOPPED CARAMEL BARS RECIPE
Three-layered caramel bars with a shortbread crust and rich ganache topping.
Provided by Liz Berg
Categories Bar Cookies
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350º.
- Pulse flour and sugar in a food processor to mix. Add butter and pulse till the butter is the size of small peas.
- Add the yolks and pulse till dough comes together. Pat into a greased or non-stick foil lined 9 x 13 pan.
- Bake till edges are lightly browned, 12-14 minutes. Let cool while preparing caramel.
- In a medium saucepan, whisk together all caramel ingredients. Bring to a boil over medium heat, whisking often till mixture comes to a boil.
- Clip candy thermometer to the pan and continue whisking and cooking till caramel reaches 225º.
- Pour caramel over crust and let cool till caramel is set.
- Make ganache by combining chocolate, cream and corn syrup in a microwave-safe bowl.
- Heat gently, stopping and stirring till chocolate is almost melted. Let rest for a couple minutes, then stir till smooth.
- Spread over caramel layer and chill for at least an hour before cutting. Store bars in refrigerator.
Nutrition Facts : Calories 236 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 bar, Sodium 57 milligrams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CARAMEL GANACHE
Steps:
- Whisk 4 ounces chopped bittersweet or semisweet chocolate into the warm caramel sauce until smooth. Drizzle over vanilla ice cream.
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