If you haven’t watched The Great British Baking show I don’t know if I can really trust you with anything. You’re making bad choices. It’s such a fun show to watch. For me and Jeremy it typically results in baking together, which I highly recommend. That’s how these came about. On an episode Jeremy and I were watching recently they had to make these “millionaire” shortbread bars. They all put different kinds of caramels and flavors in them. Watching them cut their perfect little chocolatey-caramely-shortbread bars over and over again made our mouths water. So, the next day I set out to make some too. And here they are. Now you can make them with your honey too. Let’s make some chocolate caramel shortbread bars together...
we’re starting with the shortbread. You’ll need 2 c Flour,1c room temperature Butter, 2t baking Powder, 1/2 t salt, and 1/2 c sugar
whisk the flour, salt, and baking powder together
in a mixer bowl, beat sugar and butter together
now mix in the flour
prep a 9x13ish sized casserole dish either with parchment paper or a silicone baking mat. (My parents bought me more for Christmas 😛 I love them so much and I was so happy that the smallest one fit right in this dish that my sister, Grace, got me for Christmas)
dump your shortbread dough into the dish a press it out evenly
bake at 325° for 18-20 minutes.
while that’s cooling, we will make our caramel. This caramel is also perfect on its own. You can follow this same process and just have soft caramels. Or even just make chocolate covered caramels. But today we’re being extra and sandwiching the caramel between shortbread and chocolate.
youll need 1 cup of butter, soft. 1 cup of heavy cream, 6 T water, 1/2 cup light corn syrup, 2 cups of sugar and salt for sprinkling.
first we need the sugar, syrup and water.
pour the water into a sauce pot
followed by the corn syrup
followed by the sugar. But make sure you pour the sugar only in the center GET NONE ON THE SIDES. You’ll be doomed if you do.
so so gently stir the sugar to get it all wet. Again WITHOUT GETTING ANY SUGAR ON THE SIDES.
put it over medium heat
once it reaches a boil put the lid on and continue to boil for 2 minutes. This basically is a foolproof way to make sure it doesn’t crystallize.
now get your candy thermometer (or any internal temp thermometer) and set in on your pot. Wait for it to get to 320°
while we wait: heat the cream and melt the butter together in the microwave. It’s best to have it in something with a spout so you can pour it carefully and easily later.
once it hits 320°, CAREFULLY pour in your cream+butter while stirring. It’ll bubble like crazyyyyy so go slow
the temperature has now dropped, so keep it over the heat until it gets back up to 240°
Once it’s at 240° it’s ready to pour over the shortbread.
pour it over the shortbread. Be careful not to drool.
use a silicone spatula and make sure the caramel reaches to all the edges
grind/sprinkle some salt over the top. As much or as little as you like.
pop it in the fridge to cool for an hour
once it’s cooled and firmed up, melt 2 cups of bittersweet chocolate. You can melt it over a pot of simmering water or in the microwave.
pour it over
once the chocolate has solidified, take the whole thing out and cut into bars