Not a photo of my caramel shortbread. Mine didn’t last long enough to get the camera out! It looked almost exactly like this though. Honest!!!
Have I got your attention yet? Then I’ll begin…
On Sunday, I got the urge (no….not that! Too bloody tired for that these days!). I got the urge to bake something. Last Christmas, my other half bought me a cookbook with over a 1000 recipes for cupcakes, cookies, muffins, and other wonderful baked goodies. So, off I went to scour it’s pages for something yummy for us all to have for dessert later. In my house, the eagerness to try any goodies that I make is at times life-threatening as they come running from different directions in the house to sample, usually running anything and anyone over in the process. I barely get the words “does anyone want to try this?” out of my mouth before they descend on it like a flock of vultures. It’s more like “does anyone waa…………” (Crash! Bang! Stampede!…..bodies flying across the kitchen……me screaming “mind out for the dog!”). In fact I’m often to be found beating at least one of them across the knuckles with a spatula or wooden spoon before the stuff is even ready!
Anyway, I found a recipe for the above. In Britain we call this ‘Millionaire’s Shortbread’ as we always said that only those with money could have the luxury of being able to have caramel and chocolate on their shortbread. The rest of us would stand outside the window of the local bakery, drooling at the mouth, longing for just a taste, only to be driven away by those rich folks who would beat us with their canes……….ahhhh such great memories!
So, on Sunday afternoon, I started to make these delicious treats. Only me and my son were home, so I didn’t have to worry about the usual stampede. However, as a precaution he was banished to his room, where he cowered in the corner after I flashed him my trademark threatening glare when he tried to approach the mixing bowl. First, I made the shortbread base……easy peasy. Added a pinch of salt of my own as my Scottish heritage told me to. Then I attempted the caramel. Again, easy enough if you’ve made caramel before, but as it takes some time, and I ended up getting distracted by something else, it started to catch a little on the bottom of the pan, and I had to quickly deal with that. Lesson 1….don’t get distracted by something else when making caramel!
Then I tasted the caramel. Yummy!……Then realized that it was way past the searing of the roof of your mouth and tongue stage. Two days later and my tongue is still a bit sore. Hasn’t stopped me talking though, much to the disappointment of everyone else in the house. I poured the caramel onto the shortbread, put it in the fridge to chill. Mmmm…..looking good. Melted some chocolate chips in a bowl on top of a pan of hot water, and drizzled the melted ribbons of chocolatey goodness over the now chilled caramel. Back to the fridge to set.
Few hours later, I cut the resulting slab into bars. The recipe says it makes 12 bars, but as this is very rich I cut the bars in half again. It makes 24 pieces that you can get at least two bites out of (unless you’re my son who has the capacity to scoff whole things within an inch of their lives so much so that you wonder if he even tasted it!)
The remaining two members of the household, who weren’t around to see me make this, came home about 11:00pm. Two pleading, sad little faces peered at me from outside my bedroom door “can we have some of what you made?” Neither of them knew what it was, but that never stops them!
So, here is the recipe with a few changes of my own……..Enjoy!
Oh, by the way…..the caramel, while yummy with melt-in-the-mouth decadence, has the strength to pull out your dentures (if you have any) as you bite into this. It’s the color, texture, and consistency of the caramel inside a Rolo candy. So, please bear this in mind if your gnashers are not your own, and are not securely adhered to the inside of your mouth. Loose crowns or fillings might also get stuck, so take your time, cut it into bite-size pieces, and let it soften in your mouth a bit! Also helps to do this as the chocolate can be a bit hard to bite into straight out of the fridge.
Just saying……….don’t want you to blame me because your dentures flew out across the room while embedded in a glob of caramel………though that would be funny for everyone else……….no, just don’t take the chance…ok!
Trust me…..it’s worth the effort!
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Chocolate Topped Caramel Shortbread
Ingredients:
1 1/4 cups All Purpose Flour
8 tbsps Butter (1 stick) cut into chunks
3/4 cup Superfine sugar (I used granulated, which worked)
Pinch of salt
4 tbsps Butter (1/4 stick)
1/3 cup Superfine sugar (again I used granulated. Just make sure it dissolves completely)
14oz can Condensed Milk
3 tbsps Dark Corn Syrup
Enough choc chips to cover caramel (I used about 8oz as that covered it completely. Use more if you like thick chocolate topping……..who doesn’t!)
Pre-heat oven to 350° F. Grease a 8×8 inch pan (recipe said 9×9, but I think 8×8 worked better as the base wasn’t too thin).
Combine flour, salt, & sugar. Work in butter as if making a crumble topping. The recipe says to combine it in a food processor until it comes together to form a dough, but it really doesn’t take long to do it by hand, and it saves on having to wash the processor parts. Don’t over work the mixture. Once it can form a dough when you squeeze it in your hand, press the mixture into the pan, and flatten out evenly. Again, don’t over work it. Bake in the oven for 20 – 25 minutes or until golden brown. Take out and put aside to cool.
Put the milk, sugar, corn syrup, & butter into a pan, and heat gently to dissolve the sugar. Then bring to a boil. Lower temperature and simmer for 6 – 8 minutes. Mixture will thicken more and turn a rich caramel color (this is when you can’t get distracted by something else). I gave the mixture a little whisk a few times with a whisk (what else…..duh!) just to keep it moving so it didn’t burn on the bottom of the pan.
Once the caramel is ready, pour it onto the shortbread. Put in the fridge to chill. The caramel will firm up to the denture-extracting stage once it cools.
Melt the chocolate chips in a bowl set on top of a pan of hot water (you can melt them in a microwave, but they can get grainy if you’re not careful, and that’s a waste of good chocolate…..do whatever works for you).
Pour the melted chocolate over the caramel, and return the whole thing to the fridge to set. Cut into whatever size or shape pieces take your fancy.
These don’t have to be kept in the fridge, but that probably depends on what the weather is like where you are. I live where it gets hot and humid in the spring and summer, so sometimes it’s wise to not leave stuff out.
Have fun peeps!