Trillionaires Shortbread Bars Recipes

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TRILLIONAIRE'S SHORTBREAD BARS



Trillionaire's Shortbread Bars image

Number Of Ingredients 15

1/2 cup cold, unstalted butter, cut into cubes
1/3 cup granulated sugar
1/2 cup all purpose flour
1/4 cup unsweetened cocoa powdered
1/4 cup cornmeal
1/2 tsp salt
1/2 cup unsalted butter, cubed
1/2 cup heavy cream
1/2 tsp salt
1 cup granulated sugar
1/4 cup water
1/4 cup milk chocolate chips
1 1/4 cups milk chocolate chips
3/4 cup heavy cream
Sea salt for garnish

Steps:

  • Preheat the oven to 350° and line an 8 inch square baking pan with foil, and leave a few inches of overhang on each side. (This will make it easier to lift the bars out of the pan.)
  • Combine all of the ingredients in a food processor and pulse until everything is combined and a dough has formed.
  • Press the dough into the prepared pan. Bake for about 25 minutes. Let the shortbread cool completely.
  • In a small saucepan, melt the butter with the cream and salt over medium heat. Once melted, keep the cream mixture warm by reducing heat to very low.
  • In another medium saucepan, combine sugar and water and cook over medium-high heat, swirling without stirring, until a golden caramel forms, about 7-10 minutes.
  • Carefully drizzle the warm cream mixture into the caramel mixture, stirring constantly, until the temperature reaches 230° on a candy thermometer, about 3 to 5 minutes.
  • Immediately pour the caramel over the cooled shortbread and let cool completely, about 45 minutes. You can speed up this process by putting the pan in the refrigerator.
  • Put the chocolate chips in a heat-proof bowl and set aside.
  • In a small saucepan over medium heat, bring the cream to a simmer. Remove from heat and pour cream over chocolate chips. Let it stand for about 5 minutes.
  • Stir together the cream and chocolates until there are no lumps and ganache is smooth.
  • Immediately pour ganache over the caramel layer. Let it set for a few minutes, then sprinkle with sea salt.
  • To serve, lift bars out of the pan by the foil overhang, and cut into squares or bars. Enjoy!

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