crunchy, rich shortbread with caramel and chocolate? Pure heaven. A sprinkle of salt, preferably French or gray sea salt, over-the-top really brings it to life. You'll be glad this recipe makes two pans. Shortbread is only as good as the butter you put in it. Splurge on a high and Irish or French butter for the shortbread and bittersweet chocolate for the topping. Some finely chopped toasted almonds in the shortbread crust will add even more crunch.From Five Ingredient Fix.
1/2 pound unsalted butter, two sticks, cut into small pieces, plus more for greasing the pan
2 cups all-purpose flour, plus more for preparing the pan
2/3 cup granulated sugar
1/2 teaspoon kosher salt
two cans sweetened condensed milk, 14 ounces each
2 tablespoons unsalted butter
12 ounces good quality milk chocolate, chopped
fleur de sel or flaky sea salt, for garnish
1for the shortbread, preheat the oven to 350°.
2Butter two square nonstick pans, 8 inches, and coat with flour, tapping off the excess. Put the flour, sugar, and salt in a food processor and pulse once. Add the butter and pulse until the mixture resembles peas. Press the shortbread mixture into the prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
3For the caramel layer, in a heavy bottomed pan over medium low heat, mix the condensed milk and 2 tablespoons butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until the mixture becomes thick and amber in color, 15 to 20 minutes. Pour the caramel over the shortbread and spread evenly using an offset spatula. Cool to room temperature.
4For the chocolate topping, in a glass bowl set over a pan of simmering water, melt the chocolate. Once the chocolate is melted, pour it over cooled caramel layer. Sprinkle a little fleur de sel over the surface of the chocolate garnish. Cool at room temperature for about 10 minutes and then place in refrigerator to set completely. Cut into 2 inch squares and serve. Makes 32 pieces.
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